need strawberry & cream cake recipe April 2001 page 168

[andreak]

Please help! I need to make this cake for my father in law tomorrow and I can't find my issue! I think I gave it to my sister and it's not in the recipe finder on the web page! HELP ME!

[Ralph]

The benefits of being part of the Yahoo MasterCook/Cooking Light group. Here you go, Andrea:

Strawberry-and-Cream Cake

Recipe By :Cooking Light April 2001 / pg. 168
Serving Size : 0 Preparation Time :0:00
Categories : 2001 Desserts/Cakes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE:
Cooking spray
3/4 cup Strawberries -- sliced
2 cups Granulated sugar
6 tablespoons Butter -- softened
1 package Strawberry-flavored gelatin (3-oz.)
3 large Eggs
2 1/4 cups All-purpose flour
2 1/2 teaspoons Baking powder
1 1/4 cups 1% low-fat milk
1 teaspoon Vanilla extract
FILLING:
1 1/2 cups Frozen fat-free whipped topping -- thawed
2 tablespoons Granulated sugar
1/2 teaspoon Vanilla extract
FROSTING:
1 Block 1/3-less-fat cream cheese (8-oz.)
1/4 cup Butter -- softened
1/4 teaspoon Vanilla extract
1 cup Powdered sugar
REMAINING INGREDIENTS:
3/4 cup Strawberries -- sliced
1 1/2 cups Strawberries -- quartered

Preheat oven to 350F.


TO PREPARE THE CAKE: Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.

Place 3/4 cup sliced strawberries in a blender; process until smooth.


Place 2 cups granulated sugar, butter and gelatin in a large bowl; beat with a mixer at medium speed until blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and baking powder, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in pureed strawberries and 1 tsp. vanilla.

Pour the batter into prepared pans; sharply tap pans once on counter to remove any bubbles. Bake at 350F. for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack, and remove from pans. Peel off wax paper, and cool completely.

TO PREPARE FILLING: Combine whipped topping 2 tbsp. granulated sugar, and 1/2 tsp. vanilla in a small bowl.

TO PREPARE THE FROSTING: Beat cream cheese, 1/4 cup butter, and 1/4 tsp. vanilla in a medium bowl with a mixer at low speed just until well-blended (do not overbeat). Gradually add powdered sugar, and beat just until well-blended (do not overbeat).

Place 1 cake layer on a plate, spread with 3/4 cup filling. Arrange 3/4 cup sliced strawberries over the filling; top with remaining cake layer. Spread the remaining filling over top of cake. Spread frosting over sides of cake. Arrange quartered strawberries on top of cake. Store cake loosely covered in refrigerator.

Yield:
"18 servings"

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Per Serving (excluding unknown items): 4637 Calories; 136g Fat (26.0%
calories from fat); 59g Protein; 811g Carbohydrate; 18g Dietary Fiber; 884mg
Cholesterol; 2726mg Sodium. Exchanges: 14 Grain(Starch); 2 1/2 Lean Meat; 2
Fruit; 1 Non-Fat Milk; 25 Fat; 36 1/2 Other Carbohydrates.