Price to make: $4.94
Yield: 10x15 (I think) cake
Time: Prep – 18 minutes, Cook – 20 minutes
Cake:
6 eggs
1 1/2 cups sugar
1/4 cup oil
2 tsp vanilla sugar
1 1/2 cups flour
2 tsp baking powder
Filling:
20oz whip topping
1/2 cup cold water
1 package instant vanilla pudding
1/2 tsp vanilla extract
Topping:
1 stick margarine
6 Tbsp cocoa
3 Tbsp coffee whitener
3 Tbsp water
1 tsp vanilla extract
confection sugar
- Mix all cake ingredients together and then bake on greased cookie sheet at 350 for 20 minutes.
- Mix all filling ingredients together and spread on cake once it has cooled.
- Freeze.
- Combine first 4 ingredients of topping in a pot and bring to a boil.
- Remove from heat, add vanilla extract and slowly add confection sugar until slightly thickened.
- Spread on top of everything else and refreeze.
Tips: When mixing filling make sure to mix until it gets very fluffy. Topping should be thick enough to spread but not to thick. This is the best cream cake recipe I have ever tasted!!
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