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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Here's a perfect summer cake (or anytime of year since it uses frozen strawberries). It looks very fancy and tastes just as good. Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1/3 cup oil |
3 eggs |
1 1/4 cups water |
1/3 cup sugar |
1 tablespoon cornstarch |
1/8 teaspoon salt |
1 cup milk |
2 egg yolks, lightly beaten |
1 tablespoon butter or 1 tablespoon margarine |
1 teaspoon vanilla extract |
1 (8 ounce) carton frozen whipped topping, thawed |
1 (12 ounce) package frozen sliced strawberries in syrup, thawed and drained |
Directions:
1. Prepare cake according to package directions using oil, eggs and water.
2. Bake for time specified on package in two greased and floured 9-inch round baking pans.
3. Cool for 10 minutes; remove from pans to wire racks to cool completely.
4. In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth.
5. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
6. Remove from heat.
7. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
8. Bring to a boil; cook and stir for 2 minutes.
9. Remove from the heat.
10. Stir in butter and vanilla.
11. Cover and refrigerate until chilled.
12. Place half of the whipped topping in a bowl; add strawberries.
13. Split each cake into two horizontal layers; place one layer on a serving plate.
14. Spread with half of the strawberry mixture.
15. Top with a second cake layer; spread with custard.
16. Add third layer; spread with remaining strawberry mixture.
17. Top with remaining cake and whipped topping.
18. Refrigerate for several hours or overnight.
19. Garnish with strawberries and mint if desired.
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