Since I don’t have much to add to this month’s book brew I figured I would instead add a couple of my recipes I like to make. This first dessert is one of my own. I came up with this when I was looking to make a birthday cake for my daughter. I was tired of making the same old same old so I decided on a whim to make a new cake up. And this was what I ended up with.
Ingredients:
1 Yellow Cake Mix (any brand)
2 8″ round or square cake pans
2 small packages instant vanilla pudding mix (any brand)
1 8 ounce tub whipped topping (any brand)
2 pounds strawberries (sliced) (divided into these increments 1/2 pound, 1/2 pound, 1 pound)
Cake:
1 Yellow Cake Mix (any brand)
2 8″ round or square cake pans
Bake as directed, preferably the night before. Once cooled, flip onto plates so the tops become the bottoms and cover with plastic wrap.
Filler:
1 small package Instant French Vanilla Pudding (any brand)
**Make as directed for pudding and put in fridge to chill.
Frosting:
1 small package Instant French Vanilla Pudding (any brand)
1 Cup Milk
1 8 ounce tub whipped topping (any brand)
1/2 pound fresh strawberries (sliced)
**Mix milk, pudding, and whipped topping until smooth. Add strawberries and blend. Set in fridge overnight.
Completing:
Uncover two cakes. In between the two cakes add a thin layer of pudding. Top with about 1/2 pound sliced strawberries, or until cake is covered in 1 layer of fruit. Set second cake atop the strawberries. Frost the whole cake, paying special attention to covering sides. Once cake is completely frosted, use 1 pound sliced strawberries (may need less) to cover cake. Enjoy!
**As an added note…I found using frozen strawberries did not have the same effect. It watered down the frosting too much and it would not set.
***For a less complicated but just as tasty cake, make the standard 9 by 13 cake. Omit the pudding needed for the layer. Frost cake and add strawberries on top.
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