Strawberry Sweetheart Cake Food
STRAWBERRY SWEETHEART CAKE
Dazzle your sweetie for Valentine's Day or any other day for that matter with this moist and easy treat!
Provided by CookinNurse
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Lightly grease and flour a 9x9-inch square pan and a 9-inch round pan.
- Stir together the cake mix, water, vegetable oil, and eggs together in a bowl until smooth.
- Mix in the strawberry gelatin until combined.
- Divide the batter evenly between the 2 prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Transfer the square cake onto a large platter.
- Cut the round cake in half, then arrange the cut side of the cake along two edges of the square cake to create a heart shape.
- Poke several holes on the top of the cake using the handle of a wooden spoon or spatula.
- Pour the sweetened condensed milk over the cake so that it runs into the holes; allow the milk to soak in.
- Spread the strawberry preserves on top of the cake.
- Fold the cream cheese frosting into the whipped topping in a bowl until just incorporated.
- Spread the frosting over the top and sides of the cake.
Nutrition Facts : Calories 491 calories, Carbohydrate 70.4 g, Cholesterol 43.2 mg, Fat 22 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 322 mg, Sugar 60.5 g
SWEET STRAWBERRY CAKE
Enjoy this summery Sweet Strawberry Cake today. Smooth and fruity, you won't want your slice of this cake to end-so you'll probably grab another one.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine cake mix and dry gelatin mix in large bowl. Add eggs, oil, water and 3/4 cup strawberries; beat with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
- Bake 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Meanwhile, drain remaining strawberries.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar. Add drained berries; mix well. Whisk in COOL WHIP. Stack cake layers on plate, spreading 1 cup COOL WHIP mixture between layers. Frost top and side with remaining COOL WHIP mixture. Keep refrigerated.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.7805 g, Sugar 0 g, Protein 4 g
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