Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Sour Cream Cherry Cake

1 (9-oz.)* package yellow cake mix
1 large egg
1½ cups lowfat milk, divided use
1 (3.5-oz.) pkg. vanilla pudding mix
½ cup dairy sour cream
½ t. grated lemon peel
2 cups pitted Northwest fresh sweet cherries
2 T. currant jelly, melted
Mint sprigs for garnish (optional)
1 cup sweetened whipped cream, optional

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Prepare yellow cake according to package directions using egg and ½ 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. Tip: If flan pan is not available, bake in a 9” cake pan. Completely cool pudding; spread pudding on cake and top with cherries as above.

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