Ingredients
3 large eggs1-1/2 cups sugar2 cups all-purpose flour2 teaspoons baking powder1/2 cup waterFILLING:1 cup sugar2 tablespoons cornstarch2 cups whole milk2 large eggs, beaten2 tablespoons butter1 teaspoon vanilla extract1 can (21 ounces) cherry pie fillingWhipped cream
Preparation
In a bowl, beat eggs on high for 3 minutes; gradually add sugar. Combine flour and baking powder; stir into egg mixture alternately with water. Beat on low for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 375° for 25-30 minutes or until the cake tests done. Cool. Split cake into two layers.
For filling, combine the sugar and cornstarch in a saucepan; stir in milk. Bring to a boil; cook for 2 minutes. Stir a small amount into eggs; mix well. Return all to pan. Cook and stir for 1 minute or until thick. Remove from the heat; cool slightly. Add the butter and vanilla; cool completely. Spread between cake layers. Cut into squares; top with pie filling and whipped cream.
