Cherry Chip Lane Cake
Cherry Chip Cake



Cherry Chip Lane Cake

3 cup Pillsbury's Best all-purpose flour
1 1/2 cup sugar
4 tsp. baking powder
1 tsp. salt
1 cup milk
3/4 cup softened margarine or butter
1 1/4 tsp. almond extract
1 tsp. vanilla
2 eggs
10 oz. jar (1 1/4) maraschino cherries, drained & finely chopped
(keep some whole for garnish)

FILLING:
1 cup coconut
1/2 cup chopped nuts
17 1/2 oz. can (2 cup.) prepared vanilla pudding
Powdered sugar

Heat oven at 350 degrees. Generously grease (using 1 tablespoon
solid shortening) and lightly flour 12 cup fluted tube pan. In large
bowl, blend all cake ingredients except cherries, at low speed until
moistened. Beat 3 minutes, at medium speed. Stir in cherries. Spoon
batter into prepared pan. Bake at 350 degrees for 40 to 50 minutes or
until toothpick inserted into center comes out clean. Cool to
lukewarm; invert into serving plate. Cool completely. In small bowl,
combine coconut, nuts and pudding. Cut cake into 3 layers; fill
layers with pudding mixture. Sprinkle top with powdered sugar, garnish
with whole cherries. Store covered in refrigerator. 10 inch ring
cake (Bundt cake). NOTE: Self- rising flour is not recommended.


Cherry Chip Cake

3 cup flour
1/2 tsp. salt
1 3/4 cup sugar
1 1/2 tsp. vanilla
10 oz. maraschino cherries, chopped; reserving liquid
2 1/2 tsp. baking powder
2/3 cup margarine
2 eggs
Milk

Sift flour, baking powder and salt together. In separate bowl,
cream butter and sugar. Add cherry liquid and milk to measure 1 1/4
cups. Add eggs and vanilla to sugar mixture, mix well. Add milk and
flour mixtures to sugar mixture, mix well and then beat for 1 minute.
Fold in chopped cherries and put in a 9 x 13 inch pan. Bake at 350
degrees until done.

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