mount vernon cake
(1 rating)
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This layer cake starts with a cake mix and has a cherry filling,and a Marshmallow Cream Frosting.
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(1 rating)
yield
16 serving(s)
prep time
25 Min
cook time
20 Min
Ingredients For mount vernon cake
- CAKE
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1 pkg(18.25oz) plain white cake mix
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1 csour cream
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1/2 ccanola oil
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3 lgeggs
- CHERRY FILLING
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1 can(16oz)pitted tart red cherries
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1/2 clight corn syrup
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1/4 csugar
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2 1/2 Tbspcornstarch
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4drops red food coloring
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1 tsppure almond extract
- MARSHMALLOW FROSTING
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1/2 csugar
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2 Tbspwater
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2 lgegg whites
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1 jar(7oz)(1&1/2cups)marshmallow cream
How To Make mount vernon cake
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1Preheat oven to 350.Generously grease 3 - 9" cake pans,dust with flour
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2Place cake ingredients in a mixer and mix on low 1 minute,scrape down sides,mix on medium 2 more minutes. Divide the batter between the 3 cake pans. Bake 20-22 minutes or until cake tests done. Place the cakes(in pans) on a wire rack to cool for 10 minutes remove from pans and cool on wire racks. About 30 minutes.
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3Meanwhile; prepare the cherry filling. Drain the cherries,reserving liquid. Pour the liquid into a measuring cup.Set the cherries and liquid aside. Combine the corn syrup,sugar,and cornstarch in a small saucepan and stir. Add enough water to the cherry juice to make 1 cup. Add the cherry liquid and food coloring,if desired,to the saucepan. Cook the mixture over medium heat until smooth,stirring constantly,until it is smooth and thickened,2-3 minutes. Remove the pan from the heat and stir in the drained cherries and almond extract. Pour the filling in a medium bowl and place,covered,in the refrigerator to chill while you make the frosting.
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4To prepare the Marshmallow Frosting: Place the sugar,water,and egg whites in a medium size heavy saucepan. Cook over low heat,beating continuously with an electric hand mixer on high speed until soft peaks form,2-3 minutes.(IF YOUR HAND MIXER HAS A CORD KEEP IT AWAY FROM THE BURNER AND HANDLE OF PAN) Remove from the heat.Add the marshmallow cream and beat with the mixer on high speed until stiff peaks form. 2 minutes more. Use at once to frost the cake.
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5Place 1 cake layer,right side up,on a serving platter. Spread the top with 1/2 of the cherry filling, spreading it with a spatula to 1" of edge. Place 2nd layer ,right side up,on top of the filling,spreading the remaining filling to within 1" of edge. Top the 2 layers with the remaining cake layer,right side up,and spread the frosting on the top and sides of the cake with clean,smooth strokes.
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6Store this cake in a cake saver in the refrigerator for up to 1 week. ( You can put toothpicks in the layers to keep in stable.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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