Cherry Party Cake Recipe
Ingredients
| White cake mix package | 1 | |
| Cherry package | 1 , flavored | |
| Ground ginger | 1/2 Teaspoon | |
| Boiling water | 1 Cup (16 tbs) | |
| Cold water | 1 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Toasted almond slices | ||
Directions
1. Prepare white cake mix, following package directions. Pour into a greased 13x9x2-inch baking pan.
2. Bake in moderate oven (350°) 40 minutes, or until top springs back when lightly touched with fingertip. Cool in pan on wire rack 15 minutes. Poke with a dinner fork to a depth of 1/2 inch at 1/8 -inch intervals.
3. Dissolve gelatin and ginger in boiling water in a small bowl; stir in cold water. Spoon warm gelatin evenly over cake. Chill 4 hours, or until serving time.
4. Beat cream and sugar together until stiff in small bowl of electric mixer at high speed.
5. Loosen cake around edges with a narrow spatula; invert onto wire rack, then onto rectangular serving board.
6. Frost top of cake with whipped cream and garnish with almonds.
2. Bake in moderate oven (350°) 40 minutes, or until top springs back when lightly touched with fingertip. Cool in pan on wire rack 15 minutes. Poke with a dinner fork to a depth of 1/2 inch at 1/8 -inch intervals.
3. Dissolve gelatin and ginger in boiling water in a small bowl; stir in cold water. Spoon warm gelatin evenly over cake. Chill 4 hours, or until serving time.
4. Beat cream and sugar together until stiff in small bowl of electric mixer at high speed.
5. Loosen cake around edges with a narrow spatula; invert onto wire rack, then onto rectangular serving board.
6. Frost top of cake with whipped cream and garnish with almonds.
Chef
