-----------------------------------BATTER-----------------------------------
      1 ea Duncan Hines butter recipe g

      3 ea Eggs

    1/2 c  Butter or margarine

    2/3 c  Water

-----------------------------------MOUSSE-----------------------------------
      8 oz Whipped topping

    1/2 t  Butter flavor

      1 cn Cherry pie filling

   Batter:
  Grease Tiara pan (no need to flour)  Blend together cake mix, eggs,
  butter and water on low, until moistened.  Mix at medium speed for 4
  minutes.  Place 2 2/3 cps batter in the pan (you'll have batter left
  over to make 8 cupcakes)
  Bake at 375 for 18-21 minutes.  Cool in the pan on a rack for 5-10
  minutes, then invert cake onto wire rack and allow to cool
  completely.
   Mousse:
  Fold the butter flavor gently into the whipped topping until the
  color is uniform.  Spread evenly in the cooled cake.  Refrigerate for
  30 minutes.  Spoon the pie filling over the mousse, leaving an edge

  of mousse showing.  Chill 2 more hours.