Recipe by JennM
"I developed this cake for an Easter party and it was beautiful! It was a refreshing new blend of flavors and now I use fresh herbs as often as I can when I making desserts! This cake sits well. You can serve the berries on the side as well."
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1 (18.25 ounce) package
white cake mix
1 (3.5 ounce) package
instant vanilla pudding mix
finely chopped fresh basil
fresh strawberries, hulled and quartered
chopped fresh mint, or to taste
I tried this recipe because it was so different from other cake recipes. My husband likes it so much he had two pieces. The only thing I did different was to add Splenda to the strawberries and let them sit so they could blend together.
I thoughly enjoyed the way the flavors blended together when you took a bite.
I was hesitant about this cake. I am sorry but IMO, basil does not belong in cake. The basil does come through in the flavor but my friends and I did't care for it. And am not sure why everyone seems to be crazy for strawberries and Balsamic vinegar. Not a fan here either. I feel bad I couldn't get on board about this recipe Jenn.
I made a sour cream pound cake from scratch, using the same number of eggs, butter, vanilla, and the basil, then made the balsamic strawberries as directed. It was delicious. I really liked that it was not overly sweet, and the basil was very subtle but added a nice herbal note. I took it to a zoo concert and shared with my friends and total strangers; universal thumbs way up.
* Percent Daily Values are based on a 2,000 calorie diet.
Basil Cake with Balsamic Strawberries
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 264
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