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4 CAKE-MIX MAKEOVERS
BLUEBERRY UPSIDE-DOWN CAKES:
Sprinkle 2 cups blueberries and 3 tbsp sugar into each of 2 8-inch round cake pans. Make a (1 lb 2.25 oz) French vanilla cake mix according to package; pour into pans. Bake at 350 degrees F until toothpick comes out clean, 55 to 60 minutes. Cool 15 minutes, invert serving plate over pans, flip and remove pans.
FROZEN MOCHA NUT CAKE:
Make a (1 lb 2.25 oz) devil's food cake mix according to package, adding 1 cup chopped walnuts. Bake at 350 in 3 9-inch square cake pans, 18 to 20 minutes. Cut a 1/2 gallon coffee ice cream block from carton and slice into 12 1/2-inch thick squares. Place one cake layer on serving plate, layer with ice cream, 1/4 cup chocolate syrup, and 1/4 cup walnuts. Repeat layers twice with more cake, ice cream, syrup and nuts. Freeze until firm, 2 hours.
LEMON-STRAWBERRY SHORTCAKE:
Bake a (1 lb 2.25 oz) lemon cake mix according to package in 2 (8-inch) round cake pans. When cool, cut each half horizontally. Beat 2 cups heavy cream with 1/2 cup lemon curd (available in supermarkets) until stiff. Top 1 layer with 1 cup whipped cream mixture and 1 1/2 cups sliced strawberries. Repeat twice, ending with cake. Top with more cream and berries.
WHITE BUTTERCREAM FROSTED CAKE
2 sticks (1 cup) butter, softened
1 lb confectioners' sugar
1 tsp vanilla
3 to 5 tbsp milk
candy flowers, candy-coated chocolate pieces or coconut (for decorating)
Beat butter, confectioners' sugar, vanilla, and milk together with a mixer for 2 minutes.
Use to frost any 2-layer cake. Decorate with candy flowers, candy-coated chocolate pieces or coconut.
Source: Redbook magazine, May 2000
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