Posted by Clarissa 05-15-99 11:19 PM
Source: Charleston Post and Courier, 5/11/97:
Duncan Hines Black Forest Tiara Cake
1 devil's food cake mix
1 greased tiara dessert pan, unfloured
3 eggs
1-1/3 cups water
1/2 cup vegetable oil
1/2 teaspoon almond extract
1 (8-ounce) container whipped topping
1 can cherry pie filling
Preheat oven to 350.
Grease tiara pan.
In a mixing bowl, combine eggs, water, oil and cake mix. Blend on low speed until moistened. Mix at medium speed for 2 minutes.
Place 3 cups batter into prepared tiara pan (there will be enough leftover batter to make nine cupcakes).
Bake at 350 degrees for 21-24 minutes, or until toothpick inserted comes out clean. Cool on rack 5-10 minutes.
Remove cake from pan by inverting cake onto cooling rack.
Cool completely; place on a serving platter.
Prepare Mousse: In medium bowl, fold almond extract into whipped topping.
Spread evenly into well of cooled cake. Refrigerate cake for 30 minutes.
Prepare topping: Spoon cherry pie filling on top of mousse. Leave an edge of mousse showing.
Refrigerate for 2 hours.
Strawberry Supreme Tiara Cakes
1 pkg. Duncan Hines Moist Deluxe Strawberry Supreme Cake Mix
1 pkg. (6-serving size) vanilla instant pudding
3 cups milk
1 quart fresh strawberries, whole or sliced
16-oz. bag strawberry glaze
8-oz. container frozen whipped topping, thawed
Preheat oven to 350 degrees F.
Grease two Duncan Hines Tiara Dessert Pans or two 10 1/2" x 1 1/2" flan pans (see Note).
Prepare cake following pkg. directions for basic recipe and pour into prepared pans.
Bake for 28 to 31 minutes or until toothpick inserted in center comes out clean.
Cool in pans 10 minutes. Invert onto cooling racks. Cool completely.
Prepare pudding following pkg. directions using 3 cups milk. Spread half pudding into well of each cake.
Combine strawberries and glaze. Spoon half of strawberry mixture over each pudding layer.
Refrigerate until ready to serve.
Garnish with whipped topping just before serving.
Serves 12 to 16.
Note: When only one Tiara Dessert Pan is available, reserve half cake batter. Cover and refrigerate until first cake is baked.