Tuesday, April 10, 2012

Happy Birthday To Me: Ginger Ale Cake with Berries

Sunday was my birthday (and Easter). I decided to make one of my favorite cakes. A ginger-ale cake with cream cheese/cool whip frosting topped with berries. This cake is a very light and full of flavor. I have made this cake before, but this time I added blueberries and raspberries to the filling. Delicious!



Cake:
1 box (~18 oz.) white cake mix with pudding in the mix
12 oz. ginger ale
2 large eggs
2 Tbsp. canola oil
1.5 tsp. almond extract

Filling and Topping:
1-2 pounds fresh quartered strawberries
1 package of blueberries
1 package of raspberries
1 tsp. almond extract

Frosting:
2 packages (8 oz.) cream cheese
1 c. powdered sugar
3 Tbsp. milk
2 tsp. vanilla
1 tsp. almond extract
1 container (12 oz.) cool whip

Cake
1. Preheat the oven to 325 F. Grease two 9 inch round pans with cooking spray.
2. Combine cake mix, ginger ale, eggs, oil and almond extract in a large bowl. Beat until smooth. Divide evenly between both pans.

 

 

 3. Bake roughly 25-30 minutes. Set aside to cool completely.

 

Frosting
4. Combine cream cheese, powdered sugar, milk, vanilla, and almond extract in a large bowl. Beat with electric mixer.



5. Stir in cool whip.


Filling and Assembly
6. Toss strawberries, raspberries, and blueberries with almond extract in a large bowl.


 

7. Place a layer of cake on the serving platter. Spoon half of the frosting over the cake and let it drip over the edges a bit.

 


8. Top with half of the berries.


9. Repeat steps 7-8.
10. Refrigerate overnight (until frosting is firm). Let set out for roughly 30 minutes before eating for the best flavor.
11. Stuff face!


Might also enjoy:
Berried with White Chocolate
Rose Water Ganache
Apple Dumplings
White Chocolate
Raspberry Cheesecake

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