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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This elegant dessert is as beautiful as it is delicious, says Brenda Bodnar from Euclid, Ohio. Not only is it ultra-easy to prepare, but it's a make-ahead recipe, so there's no last-minute fussing when company is coming. Ingredients:
1 package yellow cake mix (regular size) |
1/3 cup sugar |
1 tablespoon cornstarch |
1/8 teaspoon salt |
1 cup milk |
2 egg yolks, lightly beaten |
1 tablespoon butter |
1 teaspoon vanilla extract |
1 carton (8 ounces) frozen whipped topping, thawed |
1 package (12 ounces) frozen sweetened sliced strawberries, thawed and drained |
sliced fresh strawberries and mint leaves, optional |
Directions:
1. Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely.
2. In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Cover and refrigerate until chilled.
3. Place half of the whipped topping in a large bowl; add strawberries. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Top with a third cake layer; spread with remaining strawberry mixture. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired. Yield: 12 servings.
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