Mignon Cake

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 60 Minutes

Servings: 16

I used to buy this cake from the local bakery and decided it was less expensive to make it myself... (use only fresh fruit - not frozen)

Ingredients:

1 (18 ounce) box white cake mix (or french vanilla)

3 egg whites (or as called for by your cake mix)

1/3 cup oil (or as called for by your cake mix)

1 1/3 cups water (or as called for by your cake mix)

1/4 cup karo syrup or 1/4 cup other fruit syrup

1/4 cup water, to dilute karo syrup (do not use if using the fruit syrup)

1 cup strawberry

1/2 cup blueberries

1/2 cup raspberries

4 -5 kiwi (sliced)

1/2 cup slivered almonds

16 ounces cool whip

Directions:

1. Mix and bake the cake according to directions on box using the two – 9” pans.
2. Let cool & slice each cake layer in half so you have 4 cake layers.
3. Drizzle each cake layer with syrup (diluted Karo syrup or juice from a can of peaches). Let soak about 15 minutes – 1/2 hour.
4. Wash and let the fruit dry on paper towel.
5. Place the first cake layer on the plate & spread a layer of Cool Whip.
6. Distribute slices of kiwi evenly over the Cool Whip.
7. Place the next cake layer & repeat until you finish all layers.
8. If you want you can randomly add a few of the other fruits in the middle layer.
9. Cover the top & sides of cake with the remaining Cool Whip.
10. Take a handful at a time of the almond slivers & cover the sides of the cake (this is a little messy).
11. Decorate the rest of the cake with the remaining fruit & sliced strawberries.
12. Refrigerate until ready to eat.

By RecipeOfHealth.com