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Duncan Hines Black Forest Tiara Cake


  • 1 (18.25 ounce) devil's food cake mix
  • 3 eggs
  • 1 1/3 cups water
  • 1/2 cup vegetable oil
  • 1/2 teaspoon almond extract
  • 8 ounces whipped cream or whipped topping
  • 1 can cherry pie filling


  1. Heat oven to 350 degrees F. Grease a tiara pan.
  2. In a mixing bowl, combine eggs, water, oil and cake mix. Blend on low speed until moistened. Mix at medium speed for 2 minutes.
  3. Place 3 cups batter into prepared tiara pan (there will be enough leftover batter to make nine cupcakes).
  4. Bake at 350 degrees F for 21-24 minutes, or until a wooden pick inserted comes out clean.
  5. Cool on rack for 5-10 minutes.
  6. Remove cake from pan by inverting cake onto cooling rack. Cool completely; place on a serving platter.
  7. Prepare mousse: In medium bowl, fold almond extract into whipped topping. Spread evenly into well of cooled cake.
  8. Refrigerate cake for 30 minutes.
  9. Prepare topping: Spoon cherry pie filling on top of mousse. Leave an edge of mousse showing.
  10. Refrigerate cake for 2 hours.

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