Zutaten für My Mercy Strawberry Cake
- Duncan Hines Butter Cake Mix
- Crisco Cooking Oil
- Buttermilk
- 2 cups granulated sugar
- 4 large eggs
- Cool Whip
- Cream Cheese
- Vanilla Extract
- 1 cup (2 sticks) unsalted butter, softened
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Zubereitung von My Mercy Strawberry Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the strawberries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the strawberry glaze (recipe to be added separately, or use your favorite store-bought glaze).
- Once the cakes are completely cool, frost the top of one layer with the glaze, then top with the second cake layer. Frost the entire cake with the remaining glaze.
Nutrition Information (Approximate per serving)
Sodium
2405 g
Sugar
1544g
Fat
2155g
Carbs
2315g
