Cherry pie stackers

Ingredients:
Pound Cake:
- 3 Large eggs, room temperature
- Milk, room temperature (45 ml)
- Vanilla (7 ml)
- Sifted cake flour (150 g)
- Baking Powder (5 ml)
- Salt (1 ml)
- Granulated white sugar (190 ml)
- Margarine, room temperature (200 ml)

- Cherry Pie Filling (250 ml)
- Whipping Cream (250 ml)

- Nesquik chocolate syrup


Method:
Pound Cake:
1) Preheat oven to 350°F and place rack in center of oven. Line the bottom of the pan with parchment paper and spray the paper with non-stick cooking spray

2) In a medium bowl, whisk together the eggs, milk, and vanilla extract

3) In the bowl of your electric mixer, place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the margarine and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and neat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.

4) Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 30 to 35minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

5) Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

Decoration: Cut the cake with a can shaped cutter (round can). Then slice them into 3 pieces to make 3 circles.
Fill the insides with the cherry filling and wipped cream and decorate the top with chocolate syrup and cherry.

Finished product~ this one is mine

Finished product

This one is Grace's