This cake was a HUGE HIT! I followed these other suggestions: Used French Vanilla cake mix, strawberry cream cheese, I beat the eggs before adding and used a different frosting. For the frosting I creamed together 1/2 c margarine and 1/2 c shortening, then beat in 5 c confectioner's sugar, 1 tsp vanilla, 1 tsp butter flavor, 1/2 tsp almond extract, 1/8 tsp salt, 1/4 c milk, then slowly added in 8 oz of softend cream cheese. One thing I did notice was when I cut off the top of the cake to level it in the slightly smaller of the two cakes was the center was still pudding like in the center after cooling for over an hour. I put it back in the oven, with the top trimmed off for 15 minutes at 200 degrees and it was fine. I stuck it in the freezer to cool for about 15 minutes before icing, but it was still a little warm, but it was ok for icing because it had already set on the outside from the first time I cooked it. The cake was moist, dense and held up very well. I topped it with sliced strawberries, that I marinated in sugar for an hour. You are supposed to drain the strawberries afterwards, but I didn't so the red juice ran down the cake a little bit, but it made the bottom very moist and the color of the juice looked nice on the cake. This was my first cake to bake and I was really happy about how it turned out. I'm making it again tonight!
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This cake was a HUGE HIT! I followed these other suggestions: Used French Vanilla cake mix,...