Prepare the day before needed:
1 ¾ cups flour
3 ½ tsp. baking powder
½ tsp. salt
1/3 cup lard
1 tsp. vanilla
2 tsp.. coffee liqueur (optional)
1 cup milk
2 cans cherry pie filling
2 packs instant chocolate pudding- prepared as directed
In large bowl: sift flour baking powder and salt 3 or 4 times.
In a separate bowl: Cream lard until smooth.
Add sugar gradually to shortening.
Beat egg and add to sugar mix.
Add vanilla and coffee liqueur to sugar mix.
Beat on low setting with electric mixer about 1 ½ minutes.
Add portions of flour mix and milk to sugar mix, while continuing with electric mixer.
Mix until smooth.
Pour into greased muffing tins, about 2/3 full.
Bake 375 deg.F., about 25 minutes, until golden.
When cool, cut cakes into thirds horizontally to make circles.
Place bottom slices, bottom down in large glass dish. (I use a large chip bowl)
Pour ¼ of prepared chocolate pudding over top of cake slices to cover.
Pour ¼ of cherry pie over chocolate.
Continue in layers of cake, chocolate and cherry, ending with pie filling on top.
Let sit in fridge overnight.
Day of serving:
Whipped cream or 1 pouch prepeared whipped topping mix
1 dozen maraschino cherries with stalks attached
12 oz. chocolate chips
Melt chocolate chips over double boiler.
Dip cherries into chocolate and place on wax paper to set.
Before serving: spread with prepared whipped topping and garnish with chocolate cherries.
Serve in bowls.
Very rich desert. A little dab'll do ya!
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