Ingrédients pour Big Red Cake
- Flour
- Sugar
- Baking Powder
- Salt
- Margarine
- Shortening
- Milk
- Vanilla Extract
- 4 Eggs
- 1 cup Soda Pop (Big Red soda)
- 1 (3.4 ounce) package Instant Vanilla Pudding Mix
- 1 (8 ounce) container Cool Whip, thawed
- 1 (3 ounce) package Strawberry Gelatin
- 1 cup Fresh Strawberries, mashed
- 1 (18.25 ounce) package White Cake Mix
- 1 cup Vegetable Oil
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Comment préparer Big Red 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 eggs one at a time, then add 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.
- In a small bowl, gently mash the strawberries for the compote. Stir in the sugar and cornstarch until combined.
- Divide the cake batter evenly between the prepared cake pans. Spoon spoonfuls of the strawberry compote over the batter in each pan, swirling gently with a knife or toothpick to create a marbled effect.
- 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.
- Once cooled, frost the cake with your favorite frosting (recipe not included). Decorate the top with fresh strawberries for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
238g
Fat
43g
Carbs
29g
