strawberry almond cream cake
Strawberry Almond Cream Cake 1 (18.25 ounce) box yellow or angel food cake mix Almond extract to taste 1 small box vanilla or French vanilla regular pudding/pie filling mix 1 3/4 c...
Ingredients
- 1(18.25 ounce) box yellow or angel food cake mix
- 1small box vanilla or french vanilla regular pudding/pie fill
- 13/4 cups milk or reduced-fat or skim milk
- 1/4cupamaretto liqueur or 1 teaspoon almond extract
- 1cupchilled heavy cream or 2 cups thawed frozen non-dairy whippe
- 1to 2 quarts firm ripe strawberries, stems removed and sliced
- 11/2 to 2 cups heavy cream, chilled, or 1 (8 ounce) container
- 1teaspoonalmond extract
Directions
- 1
Strawberry Almond Cream Cake 1 (18.25 ounce) box yellow or angel food cake mix Almond extract to taste 1 small box vanilla or French vanilla
- 2
Divide batter into two greased (ungreased for angel food cake) or 8 or 9-inch round layer pans, spreading evenly
- 3
Bake in a preheated oven according to package directions for round layer pans
- 4
Cool thoroughly according to package directions
- 5
With a sharp serrated knife, cut each cake layer in half horizontally, resulting in four (4) very thin cake layers
- 6
While cake layers are cooling, prepare pudding according to package directions, using only 1 3/4 cups milk
- 7
Stir 1/4 cup amaretto or 1 teaspoon almond extract into hot prepared pudding
- 8
cool pudding and then chill for 30 minutes