I used the ingredients, except I used diet Sprite. I also baked this cake as a layer cake instead of a sheet cake, using a round 8 x 4 pan. I baked for about 55 minutes to compensate for the height of the pan. Then I cut it in half to make two layers and filled it with strawberry preserves and a layer of thinly sliced fresh strawberries. A very nice take on strawberry shortcake. I then added lemon extract to the traditional butter cream icing. The cake was moist, and the flavor and moisture from the filling really set this off.
So for those of you who don't want to cook the topping for 45 minutes, fill it with low-sugar, high quality fruit preserves and fresh fruit. A chocolate pudding or bananas and a banana pudding snack cup would probably also do well as a filling. Thanks for this great cake recipe.
This is a really moist, tasty cake. Mine did not come out light and fluffly, but probably because of the size of the pan I used. Love at first bite.
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I used the ingredients, except I used diet Sprite. I also baked this cake as a layer cake...