Sunday, August 12, 2007

Strawberries & Cream Cake

1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
3 eggs (including yolks)
1 box (4-serving size) strawberry-flavored gelatin

Whipped Cream Cheese Frosting
2 oz cream cheese, softened
2 tsp milk
1 1/2 c whipping cream
1/2 c powdered sugar

Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat cake mix, water, oil, eggs and gelatin with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.

In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Spread frosting over cake. Store covered in refrigerator.

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