Summer is in full swing and the 4th of July is just around the corner. I found this summery cake as I was paging through my magazine. It is light and delicious, the perfect way to end a 4th of July cookout!
Picture by Taste of Home
Ingredients
1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
2 eggs1-1/4 cups water
1/4 cup canola oil
STRAWBERRY GELATIN:
1-1/2 cups fresh strawberries
1/2 cup water
1 cup plus 2 tablespoons sugar
1 tablespoon strawberry gelatin
BLUEBERRY GELATIN:
1 cup fresh blueberries
3/4 cup water
2 tablespoons sugar
2 tablespoons berry blue gelatin
FROSTING AND FILLING:
2-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
Directions
In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pans on wire racks.
For strawberry gelatin, in a small saucepan, combine the strawberries, water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until berries are soft. Strain into a small bowl; discard pulp. Dissolve gelatin in syrup; cool to room temperature. Repeat steps to make blueberry gelatin.
Pierce top of cake with a wooden skewer at 1/2-in. intervals. Pour cooled strawberry mixture over one cake. Pour cooled blueberry mixture over remaining cake. Cover cakes with plastic wrap; refrigerate until gelatin is set, about 2 hours.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
Run a knife around edge of pans to loosen. Remove strawberry cake to a serving plate; spread with 1 cup whipped cream. Top with blueberry cake. Frost top and sides with remaining cream. Chill for at least 1 hour before serving. Yield: 12 servings.
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