Mount Vernon Cake

Mount Vernon Cake

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Lynda Sweezey

By
@mema5

This layer cake starts with a cake mix and has a cherry filling,and a Marshmallow Cream Frosting.

Rating:

★★★★★ 1 vote

Comments:
Serves:
16
Prep:
25 Min
Cook:
20 Min

Ingredients

  • CAKE

  • 1 pkg
    (18.25oz) plain white cake mix
  • 1 c
    sour cream
  • 1/2 c
    canola oil
  • 3 large
    eggs
  • CHERRY FILLING

  • 1 can(s)
    (16oz)pitted tart red cherries
  • 1/2 c
    light corn syrup
  • 1/4 c
    sugar
  • 2 1/2 Tbsp
    cornstarch
  • 4
    drops red food coloring
  • 1 tsp
    pure almond extract
  • MARSHMALLOW FROSTING

  • 1/2 c
    sugar
  • 2 Tbsp
    water
  • 2 large
    egg whites
  • 1 jar(s)
    (7oz)(1&1/2cups)marshmallow cream

How to Make Mount Vernon Cake

Step-by-Step

  1. Preheat oven to 350.Generously grease 3 - 9" cake pans,dust with flour
  2. Place 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.
  3. Meanwhile; 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.
  4. To 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.
  5. Place 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.
  6. Store 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.)

Printable Recipe Card

About Mount Vernon Cake

Course/Dish: Cakes
Other Tag: For Kids



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