Cream Cake with Bing Cherry Sauce

This is an elegant, yet simple cake to make for a special occasion. The white cake is layered with a vanilla pudding in the middle, frosted with sweetened whipped cream, dusted with chocolate curls and served with a warm Bing cherry sauce. For best results refrigerate the finished cake for at least 3-4 hours before serving.

• Preparation Time: 35 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 5 mins
• Calories: 395 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 egg, beaten
• ¼ cup water
• ⅛ teaspoon salt
• ¼ cup white sugar
• 2 tablespoons cornstarch
• 2 (1 ounce) squares semisweet chocolate
• 1 tablespoon butter
• 2 cups milk
• 1 tablespoon cornstarch
• 1 (18.25 ounce) package white cake mix
• 1 pint heavy cream
• 1 ½ tablespoons vanilla extract
• 1 (15 ounce) can pitted Bing cherries, juice reserved

Recipe Instructions

Step 1

Prepare and bake cake mix according to manufacturers instructions for two 9 inch layers.

Step 2

While the cake is baking, make the filling. Put milk into a saucepan over medium heat. whisk together the sugar, salt and cornstarch, stir into the milk. Add the egg, and bring the mixture to a boil, stirring constantly. When the mixture thickens, remove from heat and stir in the butter and vanilla. Pour into a dish. Place plastic wrap directly onto the surface of the pudding, and refrigerate until cool.

Step 3

Make the frosting after the cake and pudding are cooled. To make the frosting, combine the heavy cream, sugar and vanilla. Whip until stiff.

Step 4

Using a serrated knife, cut each cake layer in half horizontally. spread the filling between the layers. Frost with the whipped cream frosting. using a vegetable peeler, carve chocolate curls off of the chocolate bar directly onto the cake. If this does not work well for you, you can use a cheese grater to shave the chocolate, then sprinkle over the cake. Refrigerate the cake for at least 3 hours.

Step 5

To make the sauce, pour the cherry juice into a small saucepan. Bring to a boil over high heat, then dissolve the cornstarch in 1/4 cup of water, and stir into the boiling cherry juice. Cook and stir until the sauce returns to a boil, thickens, and clears. Stir the cherries into the sauce. Serve warm or cold.