This post is dedicated to my friends and family who just had a birthday or who are having a birthday soon, especially my sister Mary who's birthday is today!
I wanted to share my favorite cake recipes that I have gotten many requests for and some highlights from our February birthday party. Enjoy!
Strawberry Custard Torte
1 package (18 ¼ oz) yellow cake mix
1/3 cup sugar
1 TBSP cornstarch
1/8 tsp salt
1 cup milk
2 egg yolks, lightly beaten
1 TBSP butter or margarine
1 tsp vanilla extract
1 carton (12 oz) frozen whipped topping, thawed
1 package (1 lb) frozen sweetened sliced strawberries, thawed and drained
Sliced fresh strawberries and mint leaves, optional
Prepare and bake cake according to package directions, using 2 greased and floured 9 in round baking pans. Cool 10 minutes; remove from pans to wire racks to cool completely.
In sauce pan combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the butter and vanilla. Cover and refrigerate until chilled.
Place half of the whipped topping in a bowl, add strawberries. Split each cake into two horizontal layers; place one layer on a serving plate. Spread with half of the strawberry mixture. Top with a second cake layer, spread with custard. Add third layer; spread with remaining strawberry mixture. Top with remaining cake and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired. Yield: 12 servings.
I used a heart shaped cake pan, so I omitted the strawberry mixture layers.
Thanks to Aunt Natalie J. Ethan got a train cake!
Ethan showing off all his "transportation" presents and modeling the Bob the Builder robe Grandma Monson made.
Emma and Eliza with Grandma Monson and Great Grandma Jensen
