cream cake with bing cherry sauce

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 2 cups milk
• 1/2 cup white sugar
• 1/8 teaspoon salt
• 2 tablespoons cornstarch
• 1 egg, beaten
• 1 tablespoon butter
• 1 1/2 tablespoons vanilla extract
• 1 pint heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup white sugar
• 2 (1 ounce) squares semisweet chocolate
• 1 (15 ounce) can pitted bing cherries, juice reserved
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 2 hrs 45 mins


• prepare and bake cake mix according to manufacturers instructions for two 9 inch layers.
• 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 the surface of the pudding, and refrigerate until cool.
• make the frosting after the cake and pudding are cooled. to make the frosting, combine the heavy cream, sugar and vanilla. whip until stiff.
• 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 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.
• 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.