Strawberries and Cream Cake

Baby girls are so much fun!  As I mentioned on Monday, I know quite a few pregnant women, and my best friend is having a baby girl soon.  On Saturday we had a baby shower for her, and it was so much fun to see all the adorable baby girl clothing.  All the pinks and purples....

Of course, we had plenty of food for the baby shower.  (Another friend took care of the decorations--aren't they adorable?)  For me, the highlight of the food table was this incredible bundt cake.  When I saw the recipe on Joan's blog last month, I knew I had to make it for the baby shower.  The colors were just too perfect not to.

Because this cake is made from a boxed cake mix, it's so simple to put together.  Even the icing is from a can, so it can't get much easier than this.  I didn't mind at all because I had plenty of other things to keep me busy preparing for the baby shower.  It was nice to make such an impressive looking cake in a minimal amount of time. 

The taste of this cake was fabulous too!  It was the perfect density and so moist.  I certainly didn't complain when there were leftovers because that means I get to enjoy a slice for dessert every day.  Sometimes two slices--I am eating for two, after all! :)

Strawberries and Cream Cake

Makes 1 large bundt cake and 6 cupcakes

Ingredients:
2 boxes white cake mix (I used Pillsbury Classic White)
ingredients called for on the cake mix boxes
1 (3 ounce) box strawberry Jello
1 can white frosting (I used Pillbsury Classic White)

1.  In a large bowl, prepare the cake mixes according to the instructions on the box.

2.  Pour one third of the cake batter into a well greased bundt pan.

3.  Reserve 1 Tablespoon of the Jello and mix the remaining amount into the cake batter.  Stir until the color is evenly distributed.

4.  Pour pink cake batter on top of the white cake batter, being sure not to fill the bundt pan past 2/3 full. 

5.  Scoop any remaining cake batter into greased or lined cupcake tins.

6.  Bake the cake at 350 for 45-50 minutes, until a toothpick inserted in the middle of the cake comes out clean.  Bake the cupcakes for 20-22 minutes.

7.  Remove the cake from the oven and allow it to cool for 20 minutes before inverting it on a plate to cool completely.

8.  After the cake has cooled, frost the cupcakes if desired.  (You will not need all the frosting for the cake, so it's okay to frost the cupcakes first.)

9.  Place the container of remaining frosting in the microwave for 30 seconds to melt the frosting.  You want it to be smooth and flow freely.  (If it melts too much and looks watery, just stir the frosting and let it sit at room temperature until it reaches the desired consistency.)

10.  Spoon half the white frosting into a piping bag.  Drizzle the frosting over the cake in a back and forth motion.

11.  Stir the reserved Jello into the remaining half of the white frosting until the color is evenly distributed.

12.  Spoon the pink frosting into a piping bag.  Drizzle the frosting over the cake in a back and forth motion.

Cover the cake and store it at room temperature.

Source: Chocolate, Chocolate and More