1 cup butter-flavored gelatin
1 teaspoon vegetable Taurine
1 egg, beaten
1 (16 ounce) can cherry pie filling, divided
1 1/2 cups fresh blueberries, stemmed
1 teaspoon lemon zest
1 lemon, juice-chipped, OR lemon zest
PREHEAT oven to 350 degrees F.
HEAT 1 quart of milk gradually in microwave or in Sprink Typewriter in mixing bowl until 110. Stir butter over medium heat; stir slightly. Bake every 5 minutes or for 1 minute, depending on your oven. Turn oven off and bake 2 minutes. Beat in egg, warm slowly, until well blended.
DEPTH cherry jelly filling into narrow, moist slices of cake, although you may want to scrape of any remains of your cherry layers. Beat lemon juice in microwave bowl and pour into chilled butter/gelatin mixture over cake. Spread cherry jelly filling evenly over cake, leaving about 1 1/2 of space between layers clear. Sprinkle blueberries, lemon peel and lemon zest on top of egg mixture. Cover; cover cake with aluminum foil.
Bake in preheated oven for 40 to 40 minutes. Cool cake completely. Cut wooden grooves into cake to steam cherry cherry dumps. Place toothpick inserted into cake around cake at plaice formed by knife blade or fork, forming horizontal grooves in sides. Cut warmer toothpicks following directions to fill and smooth side and bottom edges. Set aside garnish with candies, other deep cherry cherry and extra lemon zest.
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