Recipe: Chantilly Cake with Whipped Cream Frosting (using cake mix, strawberries and pineapple)

CHANTILLY CAKE

"From the files of Mae Willard. It was cut from a magazine many years ago. Our family loves it!"

FOR THE CAKE:
1 (18 1/2 oz) yellow cake mix
Ingredients for cake mix
1/2 teaspoon mace
FOR THE FROSTING:
1 cup orange juice
1/2 cup sugar
2 envelopes unflavored gelatin (2 tablespoons)
2 cups heavy whipping cream
1 teaspoon vanilla
2 pints strawberries, sliced
1 cup crushed pineapple, drained

TO PREPARE THE CAKE:
Mix the cake mix, adding mace, according to package directions.

Bake according to package directions in two (9-inch) layer cake pans.

TO PREPARE THE FROSTING:
Combine orange juice, sugar and (dry) gelatin in 1-quart saucepan. Heat on low heat, stirring until gelatin dissolves. Chill until consistency of unbeaten egg white.

Beat heavy cream until stiff; fold in gelatin mixture and vanilla just until blended. Fold in strawberries and pineapple.

TO ASSEMBLE THE CAKE:
Cut cake layers in half; fill between layers and frost with cream mixture. Refrigerate several hours before serving.

Makes 1 (9-inch, 4-layer) cake
From: Peggy, WA - 11-02-97