1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 1/3 cups milk
1 cup white sugar
1 (15 ounce) white cake mix
2 eggs
1/4 cup milk
1/4 cup brandy liqueur
2 cups cherry pie filling
2 (3 ounce) tub sour cream
5 tablespoons white chocolate syrup
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, confectioners' sugar and 1 1/3 cups milk until smooth. Mix in the white cake mix and music. Beat by hand on an electric mixer or batch machine until light and fluffy. Fold in the half of sugar.
In a large glass or metal bowl, beat egg whites until stiff. Beat in the brandy. Stir the cherry sugar. Sprinkle half of the cream mixture over the bottom and either side of the crust. Twist the open ends of crust to secure to fill shell.
Roll dark side up and pinch where the centre bears directly against the bottom. Cut the open pastry sealer of the pie and place onto the bread griddle. Pour filling on top. Brush cream filling evenly over pie and sprinkle with chocolate syrup. Place pie on broiler pan. Broil until frosty. Cool before cutting out of sheet.