Recipes...STRAWBERRY MOUSSE CAKE
elements
FOR THE CAKE
1 white cake mix
three eggs
1/2 cup oil
half cup sour cream
1 cup milk
FOR THE MOUSSE
8 oz cream cheese, softened
1 can lucky Leaf strawberry pie filling, divided
1 1/2 cups Cool Whip
FOR THE WHITE FROSTING
half cup butter, softened
1/2 teaspoon vanilla extract
1/four teaspoon salt
2 1/four cups powdered sugar
1/four cup heavy whipping cream
FOR THE CHOCOLATE FROSTING
half cup butter, softened
half teaspoon vanilla extract
1/four teaspoon salt
2 cups powdered sugar
1/four cup cocoa powder
1/4 cup heavy whipping cream
commands
combine the cake mix, eggs, oil, sour cream, and milk in a blending bowl. Beat for 1 minute on low velocity. Beat for two minutes on medium velocity.
Divide the batter into 2 - eight inch greased and floured baking pans. Bake at 350 degrees for 25-27 minutes, or till a toothpick comes out with only a few crumbs. dispose of and permit cool 15 mins within the pan. turn out onto a cooling rack and cool completely.
Beat the cream cheese till tender and creamy. upload 3/four cup strawberry pie filling and beat again until completely jumbled together. Fold within the Cool Whip gently.
degree the desserts and location one layer on a plate. spread the strawberry mousse lightly over the cake. pinnacle with the second cake half. location inside the refrigerator at the same time as making the frosting.
Beat the butter, vanilla, and salt till creamy. Slowly add the powdered sugar and whipping cream till everything is mixed in. Beat on high for two minutes till light and fluffy. Spoon into another bowl and set apart.
Beat the butter, vanilla, and salt until creamy. Slowly add the powdered sugar, cocoa powder, and whipping creamy until jumbled together. Beat on high for two mins till light and fluffy.
unfold the white frosting on top, booking a few for the top and backside edges. ensure the frosting is easy and level.
spread the chocolate frosting lightly on the perimeters of the cake. allow the frosting take a seat for 20 mins, then use a paper towel to softly smooth the perimeters of the cake.
Use a piping bag and tip to pipe the remaining white frosting across the pinnacle and bottom of the cake.
Spoon the last pie filling evenly onto the pinnacle of the cake. beautify with clean strawberries, if preferred. save cake in a sealed container in the fridge. Serves 12-14.
FOR THE CAKE
three eggs
Baca Juga
half cup sour cream
1 cup milk
FOR THE MOUSSE
8 oz cream cheese, softened
1 can lucky Leaf strawberry pie filling, divided
FOR THE WHITE FROSTING
half cup butter, softened
1/2 teaspoon vanilla extract
1/four teaspoon salt
2 1/four cups powdered sugar
1/four cup heavy whipping cream
FOR THE CHOCOLATE FROSTING
half cup butter, softened
half teaspoon vanilla extract
1/four teaspoon salt
2 cups powdered sugar
1/four cup cocoa powder
1/4 cup heavy whipping cream
commands
combine the cake mix, eggs, oil, sour cream, and milk in a blending bowl. Beat for 1 minute on low velocity. Beat for two minutes on medium velocity.
Divide the batter into 2 - eight inch greased and floured baking pans. Bake at 350 degrees for 25-27 minutes, or till a toothpick comes out with only a few crumbs. dispose of and permit cool 15 mins within the pan. turn out onto a cooling rack and cool completely.
Beat the cream cheese till tender and creamy. upload 3/four cup strawberry pie filling and beat again until completely jumbled together. Fold within the Cool Whip gently.
degree the desserts and location one layer on a plate. spread the strawberry mousse lightly over the cake. pinnacle with the second cake half. location inside the refrigerator at the same time as making the frosting.
Beat the butter, vanilla, and salt till creamy. Slowly add the powdered sugar and whipping cream till everything is mixed in. Beat on high for two minutes till light and fluffy. Spoon into another bowl and set apart.
Beat the butter, vanilla, and salt until creamy. Slowly add the powdered sugar, cocoa powder, and whipping creamy until jumbled together. Beat on high for two mins till light and fluffy.
unfold the white frosting on top, booking a few for the top and backside edges. ensure the frosting is easy and level.
spread the chocolate frosting lightly on the perimeters of the cake. allow the frosting take a seat for 20 mins, then use a paper towel to softly smooth the perimeters of the cake.
Use a piping bag and tip to pipe the remaining white frosting across the pinnacle and bottom of the cake.
Spoon the last pie filling evenly onto the pinnacle of the cake. beautify with clean strawberries, if preferred. save cake in a sealed container in the fridge. Serves 12-14.
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