Last night, I went over to dinner at my friend L’s place. Since I love baking – I offered to bring dessert. I usually make dessert, not buy it. In the end, I made a Yellow Cake (btw, I’ve tried several homemade cake recipes and I have never liked them, so I opted for Aunt Betty’s mix) with Cool Whip Frosting (through Google’s search engine, I came upon this lovely blog) and I decided to add chocolate covered strawberries (which I did myself) on top of the cake. Oh and due to blog mentioned above, I spread a layer of strawberry preserves in the middle. It really didn’t take much time at all. It was simple and anyone could make this cake.
For the strawberries, I bought the microwaveable Baker’s Dipping Chocolate. All you have to do is heat the chocolate in 30 sec. increments until it’s smooth. I layered a pan with wax wrapper. As I dipped the strawberries (I rinsed them the night before to let them dry completely because moisture will cause the chocolate to clump together), I laid them on the pan. They hardened as a few minutes went by. Then I drizzled melted white chocolate across the strawberries. I let them sit in the fridge for 4-6 hours until I was ready to add them on top of the cake.
The overall look of the cake was beautiful and it smelled wonderfully. Some people were shocked that it was a homemade cake. All in all, I received rave reviews about the cake. It was a hit.
Below is the recipe for the Cool Whip Frosting:
Cool Whip Frosting
Ingredients:
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
Directions:
In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.
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- side view of cake
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- sliced piece of cake
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- top view of cake
