Cherry Sour Cream Cake

Yield: 8 servings

Ingredients

• 1 (9 ounce) box yellow cake mix (Jiffy brand)
• 1 egg
• 1 1/2 cups low-fat milk, divided
• 1 (3.5 ounce) box vanilla pudding mix
• 1/2 cup dairy sour cream
• 1/2 teaspoon grated lemon peel
• 2 cups pitted fresh sweet cherries
• 2 tablespoons currant jelly, melted
• Mint sprigs
• 1 cup sweetened whipped cream (optional)

Instructions

1. Prepare cake mix according to package directions using egg and l cup milk.
2. Pour batter into flan pan and bake according to package directions.
3. Prepare vanilla pudding according to package directions using 1 cup milk; remove from heat and stir in sour cream and lemon peel.
4. When cake is cool fill with vanilla pudding.
5. Top with cherries; brush with melted jelly.
6. Garnish with mint.
7. Serve with whipped cream, if desired.

Notes

If flan pan is not available, bake in a 9-inch cake pan.

Completely cool pudding; spread pudding on cake and top with cherries as above.

A purchased 8 or 9-inch sponge shortcake may be used.

Nutrition

Per serving: 447 Cal., 5.2 g pro., 12.7 g fat (25% Cal. from fat), 81.3 g carb., 42 mg chol., 1.0 g fiber and 538 mg sodium