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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 9 |
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Lyn Robitaille of East Hartland, Connecticut recalls, My mom made this cherry-topped cake every year for my uncle, who shares his birthday with George Washington! Ingredients:
3 eggs |
1-1/2 cups sugar |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 cup water |
filling: |
1 cup sugar |
2 tablespoons cornstarch |
2 cups milk |
2 eggs, beaten |
2 tablespoons butter |
1 teaspoon vanilla extract |
1 can (21 ounces) cherry pie filling |
whipped cream |
Directions:
1. In a bowl, beat eggs on high for 3 minutes; gradually add sugar. Combine flour and baking powder; stir into egg mixture alternately with water. Beat on low for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 375° for 25-30 minutes or until the cake tests done. Cool. Split cake into two layers.
2. For filling, combine the sugar and cornstarch in a saucepan; stir in milk. Bring to a boil; cook for 2 minutes. Stir a small amount into eggs; mix well. Return all to pan. Cook and stir for 1 minute or until thick. Remove from the heat; cool slightly. Add the butter and vanilla; cool completely. Spread between cake layers. Cut into squares; top with pie filling and whipped cream. Yield: 9 servings.
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