Tuesday, March 13, 2012

Two Ingredient Strawberry Cake

This is one of the best ways to make a cake. I have only used this method on Strawberry and Lemon. But give it a try on any other flavor. The cake ends up being so light, fluffy and super moist.  For my daughters 6th birthday, she wanted a Strawberry Cake. But she wanted it to have a Strawberry Cream Filling. So, that is just what I did for the sweet birthday girl. It was a hit and everyone loved it.

Two Ingredient Strawberry Cake 
1 strawberry cake box mix
12 oz diet 7-up

Combine both ingredients together in a bowl. Mix till well blended. Pour batter in desired cake pans that are sprayed with cooking spray. Bake as directed on cake box. Let cake cool completely and frost with desired frosting. 

Strawberry Cream Filling
Vanilla Buttercream Frosting
1 jar strawberry jam ~ I used one of my homemade ones, but store bought is just fine. 
make a batch of the Vanilla Buttercream Frosting (below). Divide the frosting in half. In one bowl add in strawberry jam to half of frosting. Mix well. Refrigerate both bowls of frosting for about 30 minutes. Then frost cakes to liking.

Vanilla Buttercream Frosting
8 tablespoons {1 stick} ~ room temperature
3 3/4 cup powdered sugar ~ sifted
2 tablespoons milk or cream
2 teaspoons vanilla extract
Place butter in large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop mixer and add powdered sugar, 2 tablespoons milk/cream and vanilla extract. Beat frosting on low and slowly increasing speed until frosting is nice and creamy. Add more milk/cream slowly if frosting is too thick.

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