but in reality it is easier to make it than it looks.
It only calls for a few ingredients plus using the cake mix
makes it super easy to do,
and yet it looks so elegant and the taste is so heavenly.
A friend of mine, Carol, who raved about making it for their
Christmas dinners every year, gave me the recipe.
I told her that it might become our family favorite too.
I think it has become one of our family favorite
as this is my second time to make this dessert.
Here's the recipe
in Carol's own hand writing
with a very slight tweak made by me:
1 pkg. Devil's Food cake mix plus ingredients to make the cake
1 cup sour cream
1 container (8 oz.) frozen whipped topping
1/2 tsp almond extract
1 pkg. (3.4 oz) white chocolate instant pudding
1 can (21 oz) Cherry Pie filling
another 1/4 tsp almond extract
1/4 cup almonds, sliced
2) Cut cooled cake in half horizontally using serrated bread knife. Place bottom half of cake on serving plate.
3) Combine sour cream, whipped topping, 1/2 tsp almond extract, using a whisk. Add pudding mix and whisk vigorously until mixture is well blended and thick. This is the cream filling.
4) Fill cake decorator with 1/2 of cream filling; set aside.
If you don't have sour cream, you can just use 1/4 cup plain milk. It's what I used the first time and I didn't notice any difference.
For the frozen whipped topping, you can whipped your own by using 2 cups heavy cream.Whip until frothy then add 1/2 cup white sugar. Continue to whip until thick but spreadable.