Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Duncan Hines Tiara desserts 1/2 c Vegetables oil
. pan 1/2 ts Almond extract
1 Duncan Hines Devil's Food 1 pk Frozen whipped topping; 8oz
. cake mix . thawed
3 Eggs 1 cn Cherry pie filling
1 1/2 c Water

For the cake: Grease the tiara pan; no need to flour. Grease 9
cupcake cups or line them with paper liners.

Place the cake mix in a mixing bowl. Add the eggs, water and oil.
Blend on low speed of an electric mixer until moistened. Mix at
medium speed 2 minutes. Spread 3 cups of batter into the tiara pan.
Divide the leftover batter to make nine cupcakes. (Bake the cupcakes
at 350^F for 20 to 30 minutes and serve separately.)

Bake the cake at 350^F 21 to 24 minutes or until a toothpick inserted
comes out clean. Cool the cake on a wire rack 5 to 10 minutes.
Remove from the pan by inverting the cake onto the cooking rack. Cool
completely and place on a serving platter.

For Mousse: In a medium bowl, fold the almond extract into the
whipped topping. Spread evenly into the well of the cooled cake.
Refrigerate half an hour.

For topping: Spoon the cherry pie filling on top of the mousse,
lealving an edge of mousse showing. Refrigerate two hours before
serving.

** Minneapolis Star Tribune - Food section - 26 July 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95

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