Spice cake with strawberries (w/d)

8 servings

Ingredients

Quantity Ingredient
1½ cup All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Ground Ginger
½ teaspoon Ground Allspice
1 pack Instant Vanilla Pudding
(4 serving size)
1½ cup Milk
1 pint Strawberries, rinsed, hulled
Confectioners Sugar
½ teaspoon Salt
1 cup Packed Light Brown Sugar
1 cup Water
⅓ cup Vegetable Oil
1 tablespoon Fresh Lemon Juice
& sliced
3 tablespoons Fresh Lemon Juice
½ teaspoon Lemon Peel, freshly grated
Small Whole Strawberries

Directions

CAKE

FILLING & SAUCE

FOR GARNISH

Heat oven to 350 degrees. Lightly grease an 8-inch round cake pan. Mix flour, baking soda, cinnamon, ginger, allspice and salt in a medium size bowl. In another medium size bowl, whisk remaining cake ingredients until blended. Pour into flour mixture and whisk until blended. Pour into prepared pan. Bake 30 to 35 minutes until a pick inserted in the center comes out clean. Let cool in pan on wire rack 10 minutes. Loosen edges with knife and invert on wire rack to cool completely. Filling & Sauce: While cake cools, prepare pudding mix with the 1½ cups of milk according to package directions. Let stand 5 minutes to thicken. Remove ⅔ cup to a medium size bowl and stir in sliced strawberries (this is the filling). Stir lemon juice and peel into remaining pudding (this is the sauce). To Assemble: Slice cake into two layers, using a long serrated knife. Put bottom half on serving plate. Spread with filling. top with remaining layer.

Sift confectioners sugar over the top. Put out sauce in seperate bowl to ladle onto the cake. Garnish with whole strawberries.

Nutrient Value Per Serving: 357 Calories, 4 g Protein, 62 g Carbohydrates, 11 g Fat, 6 mg Cholesterol, 502 mg Sodium.

Exchanges: 2 Starch/Bread, 2 Fruit and 2 ¼ Fat.

Recipe from "Woman's Day" magazine ⅘/94. Posted by Anne Marie Chiappetta. Submitted By ANNE MARIE CHIAPPETTA On 04-15-95

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