Frosted Cherry Layer Cake
- 1 pkg (about 18-oz) yellow cake mix
- 1 envelope (2-oz) whipped-topping mix
- 4 eggs
- Fluffy frosting
- 1 can (21-oz) cherry pie filling
- Fluffy Frosting:
- 1/2 cup egg whites (4 large eggs)
- 1 1/2 cups sugar
- 1/2 tsp cream of tartar
- 1/8 tsp salt
- 1/2 cup hot water
Preheat oven to 350 degrees.
CAKE: Prepare cake mix as directed for dream cake on whipped-topping envelope.
OR mix as follows: Put cake mix, topping, eggs and 1 cup cold water in large bowl of electric mixer. Blend until dry ingredients are moistened. Then beat at medium speed, scraping bowl a few times, 4 minutes. Put batter in 4 greased and floured 9" layer-cake pans. Bake 15-18 minutes, or until done.
Cool in pans, on racks, about 5 minutes. Then, with spatula, loosen around edges of pans and turn out on racks. Turn right side up and cool completely. Put layers together with frosting, spooning out a few cherries and arranging on each layer (before adding a layer, spread a little frosting on bottom of layer to prevent slipping). Spread top and sides of cake with frosting and add remaining cherries, allowing some of filling to run down sides. Cake is best if served within a few hours. Remainder can be refrigerated.
FLUFFY FROSTING: Put egg whites in large bowl of electric mixer. In saucepan, mix sugar, cream of tartar, salt and hot water. Cover, bring to a boil, and boil a few minutes to allow steam to wash down sugar crystals. Uncover and cook until candy thermometer registers 240 degrees. When syrup is nearly ready, beat egg whites until stiff but not dry. Slowly add syrup to egg whites, beating constantly at high speed until frosting holds its shape.