Victorian Black Cherry Almond Cake

• Vegetarian

• Produce

  • 1/2 cup Dickinson's purely fruit black sweet cherry spreadable fruit
  • 1 (0.13 oz. pkt. Kool-aid black cherry, flavored

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1 2 + 1/4 tsp. salt
  • 1 cup All-purpose flour
  • 1 1/2 tsp Almond extract
  • 1 (15.25 oz. box Classic white cake mix
  • 2 1/2 cups Cream cheese frosting
  • 1 cup Granulated sugar
  • 1 tsp Vanilla, real

• Oils & Vinegars

  • 1/8 cup Vegetable oil

• Dairy

  • 1 cup Sour cream such as daisy, thick

• Liquids

  • 1 1/3 cups Water

Found on wildflourskitchen.com

Ingredients

• For Cake:
• 1 (15.25 oz.) box classic white cake mix (such as Duncan Hines)
• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ + ¼ tsp. salt
• 1⅓ cups water
• ⅛ cup vegetable oil
• 1 tsp. real vanilla
• 1½ tsp. almond extract, 2 tsp. if you want a stronger almond flavor
• 1 cup thick sour cream such as Daisy
• 4 extra-large egg whites
• Rest of Ingredients:
• ½ cup Dickinsons Purely Fruit Black Sweet Cherry Spreadable Fruit, lightly warmed in microwave
• approx. 2½ - 3 cups cream cheese frosting, doesnt have to be exact
• 1 (0.13 oz.) pkt. Black Cherry flavored Kool-Aid
• (*can garnish with fresh black or Bing cherries and sliced almonds if you have them)

Directions

• Place all dry ingredients into a large mixing bowl and stir together well with a wire whisk to mix.
• Add the remaining ingredients and beat on medium speed for 2 minutes. Scrape bowl and beat until creamy, about 30 seconds more.
• Pour into 2 greased and floured 8 round cake pans, filling each pan evenly.
• Lightly drop and tap cake pans on counter to bring air bubbles to the top, and pop any remaining with a toothpick.
• Bake in preheated 325° F oven until cake tests done*, about 45-50 minutes for 2 - 8 round dark coated pans. (*Touching tops lightly until they spring back, and do the toothpick test checking in the center until it comes out clean).
• Remove from oven and let cool for 5 minutes on rack. Turn cakes out onto rack and immediately spread warm black cherry fruit spread onto top* of ONE cake thats still hot. (*The bottom side thats now facing up). Let both cakes cool completely on rack.
• To Assemble and Frost: Place frosting into mixer bowl, beat in Kool-Aid until mixed in and creamy.
• Place fruit-topped cake onto serving plate. Place second cake on top. Frost sides and top with black cherry cream cheese frosting. Decorate with any remaining frosting if desired. (Garnish if you have something on hand to use such as maraschino cherries, dipped fresh cherries, and/or sliced almonds).