I found this recipe in an old Woman’s Day that was stuffed in a drawer in our lake house rental last year. I have saved it and we just made it this weekend. Everybody loved it and requested the recipe. I modified it a bit, and it was really easy and lovely. The fruit flavors have a nice, light, refreshing feel for a hot summer day. Feel free to have extra whipping cream or ice cream on hand to add as an extra garnish.
Ingredients:
2 cups quartered strawberries
7 oz. almond paste
1 box (18.25 oz.) french vanilla or white box cake mix
3 large eggs
1/2 cup canola oil
1/4 cup water
3 drops red food coloring
1 can white frosting
1/4 cup heavy cream
4 oz. semi-sweet chocolate squares
extra strawberries and canned whipping cream for garnish
Directions:
Heat oven to 350˚. In a food processor, puree the strawberries with the almond paste until smooth. (Pulse it so that all the pieces get pureed evenly). Spray a 12 cup bundt pan with nonstick cooking spray and set aside.
In a mixing bowl, add the cake mix, strawberry mixture, eggs and beat for a minute. Add the oil and water, scraping sides as you go. Beat for about 2-3 minutes, or until smooth and fluffy.
Pour the mix in the pan. Bake for about 40-50 minutes. I found with my oven, it took more like 50 because this cake is so moist, it took a bit longer to cook. If your toothpick comes out clean, the cake is done. Let cool on a rack. Invert cake on your serving platter if you don’t care about frosting dribbles. If you want a cleaner presentation, invert the cake on a working platter, then transfer the cake over to your serving platter when the frosting is set.
And to that end-the frosting. Open your can of white frosting and mix the food coloring into it. Now microwave on high for 30 seconds. The frosting will be pourable. Using a spoon, drizzle the bundt along the top, letting it drip down the sides. As the frosting hardens you can control it better and can spoon puddled frosting back on top in areas that don’t have enough. Once the pink frosting is set, move to the chocolate drizzle. In a small saucepan, heat up the cream until near boil. Take off heat and melt the chocolate, stirring constantly until smooth. If the chocolate is thick (you need to drizzle it with a spoon, so it needs to be loose), add more cream until proper consistency. Drizzle over pink frosting liberally. Cover cake using toothpicks and saran wrap and keep cool in the fridge until ready to serve.
Before serving, add little clouds of cream on top of the bundt in 4 areas, and top the cream with fanned strawberries for garnish. Enjoy!
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