Recipes, Etc.

I am sharing with our readers a cake recipe, which I am calling “Celebration Cream Cake.” With the Olympics now totally in the news, this cake can symbolize a celebration of all of Team USA’s wonderful athletes and their achievements these past weeks.

Celebration Cream Cake 1 white cake mix 1 box (3.4 oz) instant white chocolate pudding 5 egg whites 1 cup sour cream 1/3 cup oil 1/2 cup milk 1 tsp almond extract

Frosting 3 cups heavy cream 8 ounces cream cheese, softened 1 T. vanilla 1 cup powdered sugar 3 cups chopped strawberries, plus more berries for garnish

Preheat oven to 350 degrees. Grease and flour 2 (9 inch) round cake pans. In a large bowl, combine cake ingredients. Beat with an electric mixer at medium speed until smooth. Divide the batter evenly between the prepared pans.

Bake for 20 - 22 minutes (or follow your cake directions), or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before turning onto wire racks to cool completely.

Meanwhile make the frosting: In a medium bowl, beat the heavy cream until very stiff peaks form.

In a separate large bowl, beat the softened cream cheese with an electric mixer on high speed until light and fluffy. Add the sugar and vanilla to the cream cheese and beat until well combined.

Gently fold the strawberries into the cream cheese mixture. The frosting will turn slightly pink. Mix until the frosting is a uniform color. Fold the whipped cream into the frosting in two batches.

Frost the top of one layer and place the other layer on top and repeat. Frost the top and sides of the cake with remaining frosting. Garnish with additional berries, if desired. Refrigerate until serving.

Etc. — By adding blueberries (1 cup) to the frosting, it would add to the patriotic touch. Thank you, Team USA, for a wonderful Olympics. We are proud of you.

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