| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Strawberries 'n Cream Cake

1 (18.25-ounce) package white cake mix
1/4 cup strawberry jam
2 large eggs
1/4 cup vegetable oil
1 (3.5-ounce) package instant vanilla pudding mix
1 cup milk
1 (8-ounce) package cream cheese, softened
1 (7-ounce) container non-dairy whipped topping
4 cups strawberries

1. Line a large bowl with two overlapping sheets of plastic wrap.
2. Prepare cake mix according to the package directions except add strawberry jam. Add eggs and vegetable oil. Grease and flour two 9-inch round pans. Bake as directed on package, then cool. Slice each layer in half horizontally.
3. In a large bowl, combine instant vanilla pudding mix and milk. Beat in softened cream cheese until smooth.
4. Press one rounded-top layer into the plastic wrap lined bowl. Spread 1/3 of the pudding mixture over the cake. Repeat the layers, top-side down. Cover with plastic wrap and chill for 4 hours.
5. Unmold onto a serving plate and frost with non-dairy whipped topping. Garnish with halved strawberries.

Makes 12 servings.