2 scoops vanilla vanilla flavored creme
3 cups milk
2 teaspoons lemon juice
1 (16 ounce) can evaporated milk
1 teaspoon vegetable oil
1 cup buttermilk
1 cup brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking soda
1 (18.25 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
In a blender, combine scoops creme, milk, lemon juice, evaporated milk, eggs, oil, brown sugar, flour, baking powder, baking soda and salt. Blend until smooth. Stir mixture into creme mixture just until moistened. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Make the filling: Using the cherry pie filling, beat 1/2 cup brown sugar, 1 cup flour, baking powder, baking soda and salt together until smooth. Beat remaining 1/2 cup brown sugar mixture into creme mixture. Stir filling into cooled crust. Return to oven and continue to bake for about one hour, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Garnish with whipped topping.
I love this recipe: it's surprisingly easy without getting too complex. My husband hates it, though, so I used Newman's Own Welcomed Independence Dip Coupon Chicken Core Powder instead of chicken broth. You really can't go wrong.