Since I am taking dinner to a friend tonight I wanted to make something a little special for her. I combined a couple of different recipes and came up with this one and it turned out great. Kept one layer for us to sink our forks in tonight.
1 Duncan Hines French Vanilla cake mix
1 cup milk
1/3 cup oil
1 teas almond extract
Mix all of the above and bake either in 3 loaf pans, or 2 9″ cake pans, spraying with Pam before pouring in cake batter. Bake according to box directions as far as time goes. When done, slice the layers into. If baked in the loaf pans, take out of loaf pans and put on serving platter. Slice into length wise.
Frost with the following:
(if you used the loaf pans, you will not need all of the frosting, so put into a sealed bowl and store in fridge for a later use.
1 stick softened butter
3 cups powdered sugar
2 teas almond extract
1/4 to 1/3 milk to thin enough to make spreading consistency. (If you do need a little more, add 1 tables at a time, beating after each addition.)
Frost bottom cake layer with about 3 tables of the frosting mixture. Set aside while making whipping cream
For each 1/2 cup of whipping cream, use 1/2 cup powdered sugar and beat until whipping cream is stiff. Add about 1/2 cup pureed strawberries to whipped cream after it has been whipped to stiff consistency. Pour about 1 cup onto frosted layer. Top with another cake layer and repeat with frosting and top with the whipping cream/strawberry mixture. Cover and store in fridge until ready to serve…Top with fresh sliced strawberries to dress up the look to serve.