|Sour Cream Cherry Struesel Cake|
|Lark's Country Heart|
This cake is so moist due to my "secret"
You can make a White Cake by Scratch or use a Cake Mix.
Either way it won't fail to be a Fabulous.
1 (18.25 oz.) Box White Cake Mix
1/4 C. Oil
1/4 C. Water
3 Lg. Egg Whites
1/2 tsp. Almond Extract
3/4 C. Sour Cream
1 (21 oz.) Cherry Pie Filling
Preheat Oven to 350
Lightly grease a Jelly Roll Pan.
Mix together cake mix, oil, egg whites, extract.
Beat well until smooth.
Add in the Sour Cream, until well blended.
Spread into the pan.
Next you will add spoon fulls of pie
filling dolloped all over the batter.
Using a knife swirl filling and batter.
Bake on middle rack in oven for 30-38 minutes.
*Edges will turn a golden brown.
Make sure center of cake is set.*
I like topping this cake with a Warm Cream Cheese Frosting.
Just mix together:
4 oz. Cream Cheese
2 C. Powdered Sugar
1 TBSP. Milk
Beat together until smooth. Drizzle over Cooled cake.