Ok ya'll, I am super excited to share this guest post with you today. I have admired Brandie over at The Country Cook for quite some time now and I finally got to meet her in October. She knew exactly who I was when I walked in and greeted me with a big ole hug. That is my kind of southern hospitality. She really is the sweetest and I am honored to call her my friend. I sure wish we lived a little closer BUT she is just across the state. So on a whim I could totally get in my car and go for a drive and be at her doorstep in no time. Love you to pieces Brandie and I thank you so much for sharing this great recipe with my readers.
Cherries in the Snow
I am so honored to be guest blogging over here on
Served Up With Love for Melissa! I was so thankful to finally be able to meet
Melissa at a recent Food Blogging Conference. Always nice to meet my fellow
Virginia blogging gals! And Melissa is truly and absolutely one of the sweetest
and most genuine women I have ever met! We are continuing to pray for her
husband's continuing good health and recuperation as well as that of her Momma.
So I thought I would share one of my favorite
recipes are with y'all. And it's kinda perfect for this time of year. It's
called Cherries in the Snow Cake. It could not be simpler to make! Plus, you
can make it up the night before because it actually gets better as it sits
overnight in the fridge!
Ingredients:
1 box white cake mix
(ingredients needed to make cake; egg whites, oil
& water)
1 (3.3 oz.) box instant white chocolate pudding
2 cups cold milk (2 % or higher recommended)
1 (8 oz.) tub whipped topping, thawed
1 (21 oz.) can cherry pie filling
Directions:
Prepare and bake cake according to package
directions for a 9x13 baking dish.
When cake is finished baking, while still warm,
poke holes in cake using the end of a wooden spoon or something of a similar
size.
In a bowl, combine 2 cups of milk with dry
instant pudding mix. Stir until smooth and let sit for just about 2 minutes.
You want it just to begin to thicken (but still pourable).
Pour pudding into the holes of the warm cake.
Spread pudding around and gently press pudding into holes of the cake. Now pop
the whole cake into the fridge for a couple of hours to finish cooling
completely.
Once cake is completely cooled, start spreading
on whipped topping. Then dollop the cherry pie filling on top of cake. The pie
filling won't cover every square inch of the cake. You want that white to peep
through.
Slice and serve. This cake must be kept
refrigerated.
Cook’s Notes: Cheesecake flavored pudding works really well
with this cake as well.
Brandie
www.thecountrycook.net
Me and Brandie at The Southern Food Bloggers Retreat in Alabama October 3-5, 2014.
It was such a blast!
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