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Bake these restaurant-worthy cakes and prepare to be adored.

Source: Everyday Food, January/February 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

If you can't find jarred sour cherries, substitute frozen sweet cherries, thawed and drained, and use 1 teaspoon fresh lemon juice instead of the cherry juice in step 1.

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How would you rate this recipe?
19
  • MS10079080
    28 JUN, 2017
    A very well balance dessert of sweet, tart, and savory. The whipped topping was a nice accent. Will be done again and again.
    Reply
  • 40winksny
    1 MAY, 2017
    Delicious and easy to prepare. I found the perfect sized ramekins at The Flying Tiger.
    Reply
  • olivetree
    25 OCT, 2010
    would doubling this recipe work for a big cake in an 8" pan?
    Reply

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