Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Fruit 'n' Cream Cake




Source of Recipe


Womans Day


List of Ingredients




1 box (18.25 oz) yellow cake mix

Cream Filling
2 cups heavy (whipping) cream
3-oz brick cream cheese, softened
1/3 cup sugar
3 oz white baking chocolate, melted as pkg directs; cooled

Syrup
3 Tbsp each orange juice and sugar
3 Tbsp Grand Marnier or other orange-flavor liqueur
7 kiwi, peeled; cut lengthwise in half
2 pt (12 oz each) fresh strawberries, hulled
1/2 cup apricot jam or preserves



Recipe



1. Heat oven to 325°F. Coat a 151/2 x 101/2-in. rimmed baking pan (jelly-roll pan) with nonstick spray. Line with wax paper letting it extend about 2 in. above pan at narrow ends. Spray paper.

2. Prepare cake mix as box directs. Pour batter into pan. Gently shake pan from side to side to level the batter.

3. Bake 20 to 25 minutes until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes before inverting on rack, removing paper and cooling completely.

4. Filling: Beat cream in a medium bowl with mixer on high speed until stiff peaks form. In large bowl, beat cream cheese and sugar until smooth. Beat in chocolate. Stir in 1/3 the whipped cream, then fold in remaining.

5. Syrup: Bring juice and sugar to boil. Remove from heat, stir in Grand Marnier and let cool.

6. Transfer cake to cutting board. Cut lengthwise in half. Place 1 half, top side up, on serving platter. Brush with 1/2 the Syrup; spread with 1/2 the Filling. Press 8 or 9 kiwi halves cut side down into filling, ends touching, down center of cake. Press 20 whole strawberries side by side into filling along both sides of cake. Spread with remaining filling, smoothing filling on all sides. Brush top of other cake with rest of syrup. Gently lift cake and place syrup side down on filling; press lightly. With a serrated knife trim sides of cake and berries to expose cut berries.

7. Press jam through a sieve into a bowl. Brush some on top of cake. Thinly slice remaining strawberries and kiwi; arrange on top. Brush with remaining jam. Refrigerate until serving.

8. To slice cake, use a serrated knife and gentle sawing motion.

Serves: 12
Active: 45 min/Total: 2 hr
Total cost: $13.43

Planning Tip: Can be completed up to 2 days ahead. Refrigerate loosely covered.



Per serving: 575 cal, 6 g pro, 71 g car, 3 g fiber, 31 g fat (15 g saturated fat), 118 mg chol, 338 mg sod.