Instructions:

Cherry Sour Cream Cake

1 (9 ounce)* package yellow cake mix (Jiffy brand)
1 egg
1 1/2 cup low-fat milk, divided
1 (3.5 ounce) box vanilla pudding mix
1/2 cup dairy sour cream
1/2 teaspoon grated lemon peel
2 cups pitted fresh sweet cherries
2 tablespoons currant jelly, melted
Mint sprigs
1 cup sweetened whipped cream (optional)

Prepare cake mix according to package directions using egg and l cup milk. Pour batter into flan pan and bake according to package directions.

Prepare vanilla pudding according to package directions using 1 cup milk; remove from heat and stir in sour cream and lemon peel.

When cake is cool fill with vanilla pudding. Top with cherries; brush with melted jelly. Garnish with mint.

Serve with whipped cream, if desired.

Makes 8 servings.

Nutritional Analysis Per Serving: 447 Cal., 5.2 g pro., 12.7 g fat (25% Cal. from fat), 81.3 g carb., 42 mg chol., 1.0 g fiber and 538 mg sodium

NOTES: If flan pan is not available, bake in a 9-inch cake pan.

Completely cool pudding; spread pudding on cake and top with cherries as above.

A purchased 8 or 9-inch sponge shortcake may be used.

One (18.25 ounce) package yellow cake mix may be used. Prepare and bake according to package directions using 2 eggs and 1 cup milk. Use one layer and reserve second layer for another use.