What is needed:

Medium mixing bowl

Electric mixer or electric hand mixer

Rubber spatula

2, 9 inch cake pans

Paper towel

Small mixing bowl

Large spoon

Spreading spatula

Ingredients:

One box cherry chip cake mix

Shortening

1/4 cup all purpose flour

One box creamy cherry frosting mix

2/3 cup sour cream

21 oz. can cherry pie filling

This recipe makes two 9 inch, single-layer cakes.

Preheat oven to 350 degrees. Using paper towel and shortening grease the sides and bottoms of both cake pans. Evenly distribute flour into both cake pans. Holding pan with both hands, tap and roll cake pans to coat the sides and bottoms of cake pans with flour. The pans should have an even dusting of flour. Turn cake pans over a sink or garbage pail and tap gently one time to get rid of excess flour. In medium mixing bowl, prepare cake mix according to box instructions. Divide cake batter among the two greased and floured cake pans. Place cake pans on middle shelf of preheated oven and bake for 30-35 minutes until toothpick comes out clean.

In small mixing bowl, pour boxed creamy cherry frosting mix and sour cream. With mixer on low speed, mix frosting and sour cream for one minute until creamy. Do not over beat.

Remove baked cakes from oven and cool.

Spread 1/2 the cherry sour cream frosting around the outside edge of one cake leaving an unfrosted circle in the center of the cake. Spread remaining half of frosting around the outside edge of the other cake. In the center of both cakes, spoon cherry pie filling to fill the centers.

Serving suggestions:

Cakes are served right from the pan.