Mother’s Day is just around the corner. Whether I like it or not, I’m getting a macaroni necklace and a paper ring to complete my ensemble. I am also guaranteed a mani-pedi performed by my trio of beautician experts: the 5 year old, and the two three year olds. I’m sure it will include the brightest nail polish that we own. (And yes, I’ll go to church this way.) But best of all, my son has offered to give me 15 minutes of playing time on his game boy–isn’t that sweet? Suffice it to say, I’m grateful my spouse is in charge of dinner.
If you’re still scrambling despite Michele’s great recipes. . .here’s one more easy to make dessert that uses a boxed cake mix–so even the kids can help you. If you want to reduce the calories a little, use the reduced sugar brand of cake mix.
You will need:
1 package of white cake mix
1/3 cup oil
4 large eggs
1 jar of strawberry preserves (15.5 oz.)
1 can of cream cheese frosting
1 container of frozen whipped topping
Directions:
Preheat the oven to 350. Coat the bottoms of the two 8-inch round pans lightly with no-stick cooking spray.
Mix together the cake mix, oil, eggs and 3/4 cup of the strawberry preserves. Divide the batter evenly between the two cake pans. Bake for 30 to 35 minutes until a toothpick inserted comes out clean. Cool for about 15 minutes in the pans before removing them on a baking rack.
Meanwhile, combine the frosting and whipped topping with an electric mixer. Place one layer top side down on serving plate. Spread the remaining cup of strawberries preserves on top of the cake half. Add the second layer, top side up. Frost the sides of the cake, the top of the cake. Decorate the cake with fresh strawberries.
Other Cakes Mom Will Love:
The Serious Chocolate Lover’s Chocolate Cake
Valorie Delp shares recipes and kitchen tips in the food blog, solves breastfeeding problems, shares parenting tips, and current research in the baby blog, and insight, resources and ideas as a regular guest blogger in the homeschooling blog. To read more articles by Valorie Delp, click here.
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