BC Strawberry Shortcake Cake Recipe
* Prep 15 min * Total1 hr 45 min * Servings, twelve. Ingredients 1 box Betty Crocker Super Moist yellow cake mix Water, vegetable oil and eggs as called for on cake mix box Save $ 1package (8 oz) cream cheese, softened 1/2cup powdered sugar 1 container, (8 oz) frozen whipped topping, thawed 3cups fresh strawberries, sliced 1 container, (13.5 oz) strawberry glaze Steps · 1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray bottom only with cooking spray. · 2. Make and bake 13x9-inch cake as directed on box, using water, oil and eggs. Cool completely, about 1 hour · 3. In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread evenly over cake. · 4. In medium bowl, gently stir together sliced strawberries and strawberry glaze. Spread mixture on top of cream cheese layer. Cut and serve. Store in refrigerator. Expert Tips * You can also use a white cake mix for this recipe. Nutrition Information Nutrition Facts Serving Size: 1 Serving Calories 520 Calories from Fat 250 % Daily Value Total Fat 28g 43% Saturated Fat 15g 74% Trans Fat 0g Cholesterol 65mg 22% Sodium 350mg 14% Potassium 130mg 4% Total Carbohydrate 64g 21% Dietary Fiber 1g 5% Sugars 47g Protein 4g % Daily Value*: Vitamin A 6% 6% Vitamin C 20% 20% Calcium 10% 10% Iron 6% 6% Exchanges: 1 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat; Carbohydrate Choice 4 *Percent Daily Values are based on a 2,000 calorie diet. © 2018 ®/TM General Mills All Rights Reserved · _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
