Cherry Cloud Tiramisu

Ingredients

• 1 (18 1/4 ounce)  reduced-sugar white cake mix (I used Pillsbury brand in Classic White)

• 3 egg whites
• 1 1/4 cups water
• 1/3 cup canola oil
• 1/4 cup brewed coffee (I used Starbucks brand brewed at home)
• 2 tablespoons Splenda brown sugar blend

• 1 (8 ounce) container mascarpone cheese (I used Mozzarella Fresco brand)
• 1/4 cup powdered sugar
• 1 teaspoon almond extract

• 1 (12 ounce) container whipped topping (I used Cool Whip brand)
• 3 cups fresh cherries (approximately 36 whole cherries)
• 1 ounce baker's semi-sweet baking chocolate, grated

Directions

1. 1

   Pre-heat oven to 350 degrees. Spray two 8' round cake pans with non-stick cooking spray.

2. 2

   In mixer bowl, combine cake mix, egg whites, water & oil. Mix on low for 30 seconds, then on medium for 2 minutes. Pour evenly into prepared pans & bake at 350 degrees for 27-32 minutes or til toothpick inserted in center comes out clean. Cool in pans on wire rack.

3. 3

   Meanwhile, in small bowl or liquid measuring cup, combine hot coffee & Splenda. Set aside to dissolve.

4. 4

   Slice 2 cups of cherries in half, removing & discarding pit, then chop into 1/2 inch pieces. Set aside.

5. 5

   In mixer bowl, beat together mascarpone cheese & powdered sugar. Add almond extract & coffee mixture, mixing well. Fold in whipped topping.

6. 6

   In large glass trifle bowl (or other deep-sided dish), crumble one cake layer into bite-sized pieces & spread over the bottom of the bowl.

7. 7

   Gently spread half of the mascarpone mixture on top of the cake.

8. 8

   Sprinkle half of the chopped cherries on top of the mascarpone & top with all of the grated chocolate.

9. 9

   Crumble second cake layer over everything & gently spread the rest of the mascarpone mixture on top. Refrigerate for 2 hours.

10. 10

    Slice all but 2 cherries in half, remove & discard pits. Arrange the sliced cherries, cut side down, in a circular pattern around the outside edge of the mascarpone. Put the two whole cherries in center of bowl. Serve & enjoy!