1 1/2 cup sugar
2 t vanilla extract
3/4 cup milk
1 1/2 T margarine (I used unsalted butter)
1 1/2 cup flour
2 t baking powder
1/2 t salt
1 can cherry pie filling
confectioner's sugar (for topping)
Preheat oven to 350.
Beat the eggs until well blended.
Add in the sugar very gradually and beat until sugar is completely mixed with eggs.
Add vanilla, continue to mix until all is blended.
In a small saucepan, heat milk and butter to boiling point. Pour into creamed mixture a little bit at time and blend.
Sift flour, baking powder and salt together.
Add to egg mixture a little bit at a time until fully blended.
Pour into 2 greased and floured 8 inch cake pans.
Bake for 30 to 35 minutes.
Cool in cake pans for 10 minutes.
Finish cooling on cake racks.
Spread the cherry pie filling on the bottom layer, place the other cake on top. Dust with confectioner's sugar.
If you are looking for a nice, light dessert, this is your recipe. It is not overly sweet, but would be great with a cup of coffee after a big meal. My husband loved it. Supposedly, there is a Martha Washington Pie which is very similar to a Boston Cream pie.