My youngest granddaughters birthday was this week and I made her this cake. Everyone thought it was the best cake they had ever tasted. I wrote everything down, which I normally don't do and forget what I did the next time I want to make it. Well, here it is and I hope it will be a favorite in your kitchen, too.
1Preheat oven to 350 degrees. Grease and flour 3 (8or 9") cake pans.
2In a large mixing bowl, add cake mix and jello pudding Mix in softened butter, mashed berries and eggs, one at a time, beating well after each..Beat in the milk.
3Divide batter evenly into the three pans and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cakes sit in pans for 3 or 4 minutes. Remove from pans and finish cooling on baking racks.
4Icing: Remove icing from container into a large bowl..Add the Cool Whip and sour cream and mix well. Stir in the coconut and the chopped strawberries. Stir gently until blended.
5Ice between layers and on top of cake, using all of the icing. Meanwhile, melt chocolate chips in microwave following melting instructions on back of package. Dip the whole strawberries halfway into the chocolate and arrange in center of cake. Drizzle the remain chocolate by spoon, down around on the cake. Refrigerate
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...