Cherry Whipped Cream Cake

• 1/4 cup butter
• 1 can whipped cream
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 2 eggs well beaten
• 1 3/4 cups flour sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 package instant vanilla pudding
• 1 1/2 cups milk
• coconut to garnish cake
• 1 can cherry pie filling

1. Melt butter; cool. Empty whipped cream into large bowl (do not shake the can). Stir in sugar until mixture is like soft whipped cream. Blend in flavorings; stir in eggs.
2. Sift flour with baking powder and salt; gently stir in half the flour mixture. Add milk, melted butter. Sprinkle rest of flour over top; fold until well blended. Bake at 350 degrees for 30-35 minutes in 9 inch square pan lined with plain paper. Cool 10 minutes; remove from pan and cool completely on rack.
3. Prepare pudding as package directs, using 1 1/2 cups milk. Split cake in half, making 2 layers. Fill and lightly frost with pudding. Coat sides with coconut. Top with cherry pie filling.

butter, whipped cream, sugar, vanilla, almond, eggs, flour, baking powder, salt, milk, vanilla pudding, milk, coconut, cherry pie filling

Taken from www.yummly.com/recipe/Cherry-Whipped-Cream-Cake-1651016 (may not work)