MOUNT VERNON CAKE

Mount Vernon Cake image

This layer cake starts with a cake mix and has a cherry filling,and a Marshmallow Cream Frosting.

Provided by Lynda Sweezey @mema5

Categories Cakes

Number Of Ingredients 17

Ingredients

CAKE
1 package(s) (18.25oz) plain white cake mix
1 cup(s) sour cream
1/2 cup(s) canola oil
3 large eggs
CHERRY FILLING
1 can(s) (16oz)pitted tart red cherries
1/2 cup(s) light corn syrup
1/4 cup(s) sugar
2 1/2 tablespoon(s) cornstarch
4 - drops red food coloring
1 teaspoon(s) pure almond extract
MARSHMALLOW FROSTING
1/2 cup(s) sugar
2 tablespoon(s) water
2 large egg whites
1 jar(s) (7oz)(1&1/2cups)marshmallow cream

Steps:

Preheat oven to 350.Generously grease 3 - 9" cake pans,dust with flour
Place cake ingredients in a mixer and mix on low 1 minute,scrape down sides,mix on medium 2 more minutes. Divide the batter between the 3 cake pans. Bake 20-22 minutes or until cake tests done. Place the cakes(in pans) on a wire rack to cool for 10 minutes remove from pans and cool on wire racks. About 30 minutes.
Meanwhile; prepare the cherry filling. Drain the cherries,reserving liquid. Pour the liquid into a measuring cup.Set the cherries and liquid aside. Combine the corn syrup,sugar,and cornstarch in a small saucepan and stir. Add enough water to the cherry juice to make 1 cup. Add the cherry liquid and food coloring,if desired,to the saucepan. Cook the mixture over medium heat until smooth,stirring constantly,until it is smooth and thickened,2-3 minutes. Remove the pan from the heat and stir in the drained cherries and almond extract. Pour the filling in a medium bowl and place,covered,in the refrigerator to chill while you make the frosting.
To prepare the Marshmallow Frosting: Place the sugar,water,and egg whites in a medium size heavy saucepan. Cook over low heat,beating continuously with an electric hand mixer on high speed until soft peaks form,2-3 minutes.(IF YOUR HAND MIXER HAS A CORD KEEP IT AWAY FROM THE BURNER AND HANDLE OF PAN) Remove from the heat.Add the marshmallow cream and beat with the mixer on high speed until stiff peaks form. 2 minutes more. Use at once to frost the cake.
Place 1 cake layer,right side up,on a serving platter. Spread the top with 1/2 of the cherry filling, spreading it with a spatula to 1" of edge. Place 2nd layer ,right side up,on top of the filling,spreading the remaining filling to within 1" of edge. Top the 2 layers with the remaining cake layer,right side up,and spread the frosting on the top and sides of the cake with clean,smooth strokes.
Store this cake in a cake saver in the refrigerator for up to 1 week. ( You can put toothpicks in the layers to keep in stable.)