Cherry Cloud Cake Recipe
Ingredients
| Cake mix package | 1 | |
| Unflavored gelatin | 1 | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Boiling water | 1 Cup (16 tbs) | |
| Topping | 1 2 Ounce | |
| 2 16-ounce cans red tart pitted cherries, drained | ||
Directions
About 4 hours before serving: Bake two 9" by 1 1/2" white-cake layers as label directs; cool.
Pour 1/2 cup cold water into small bowl; over water sprinkle gelatin to soften.
Add sugar, salt and boiling water; stir until dissolved.
Refrigerate until slightly thickened.
Prepare whipped-topping mix as label directs; when almost stiff, gradually beat slightly thickened gelatin into it.
Set 1 cake layer on cake plate; top with 1 can drained cherries; spread with 1 cup whipped topping.
Lay second cake layer on first; top with second can drained cherries; spread topping as before.
Chill 2 hours.
Pour 1/2 cup cold water into small bowl; over water sprinkle gelatin to soften.
Add sugar, salt and boiling water; stir until dissolved.
Refrigerate until slightly thickened.
Prepare whipped-topping mix as label directs; when almost stiff, gradually beat slightly thickened gelatin into it.
Set 1 cake layer on cake plate; top with 1 can drained cherries; spread with 1 cup whipped topping.
Lay second cake layer on first; top with second can drained cherries; spread topping as before.
Chill 2 hours.
Chef
