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Strawberry Rhubarb Layered Cake

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

30 mins

Cook time

30 mins

Total time

90 mins

Ingredients  

Cake

2 packages Kinnikinnick White Cake Mix (1000 g)
8 eggs (448 g)
1½ cups water (360 g)
1½ cups vegetable oil (327 g)
1 cup fresh strawberries - diced (140 g)
1 cup fresh rhubarb – diced (112 g)

Topping

1½ cups whipping cream 33% (360 g)
½ cup icing sugar (80 g)
1 pint fresh strawberries - sliced (454 g)
Optional: additional fresh fruit

Filling

1 cup fresh strawberries – chopped (140 g)
1 cup fresh rhubarb – chopped fine (112 g)
1 - 8 oz package cream cheese - softened (250 g)
½ cup icing sugar (80 g)
1 tsp vanilla extract (5 g)



Directions

Cake

  1. Preheat oven to 350°F (176°C). Grease 2 9x13 cake pans and set aside.
  2. In a medium bowl combine eggs, oil and water. Mix with a whisk until combined.
  3. Add Kinnikinnick White Cake Mix and mix until combined (approx. 2-3 minutes).
  4. Fold in prepared fruit.
  5. Pour batter into prepared pans.
  6. Bake in preheated oven for 30-35 minutes (when ready, cake will spring back when touched lightly on top).
  7. Remove from oven, and let cakes cool slightly before inverting pans. Carefully remove pans and let cakes cool completely.

Filling

  1. In a medium bowl mix cream cheese until smooth; slowly add in sifted icing sugar and continue mixing until smooth and incorporated.
  2. Add prepared fruit and vanilla extract, mix until combined. Let mixture thicken in refrigerator for 30 minutes prior to filling cake.

Topping

  1. In a medium bowl mix whipping cream until ¾ whipped; slowly add in sifted icing sugar and continue mixing until stiff. Set aside.
  2. Slice fresh fruit for decorating and set aside.

Assembly

  1. Trim the top of the cakes flat to create two even cake bases.
  2. Place one cake on serving tray and spread with prepared filling evenly.
  3. Top with second trimmed cake.
  4. Cover the top and sides of filled cake with whipped cream.
  5. Decorate with slice strawberries and additional fresh fruit.
    Yields 1 layered cake


Tips & Variations

  • For a Canada Flag Cake. Outline maple design on cake using a pairing knife. Cut fruit to design shape and decorate.
  • If using frozen rhubarb- thaw and pat dry

 

Canada Day Flag Cake

 

Stock up your pantry


White Cake Mix

Made for celebrating, unbelievably easy & versatile gluten-free White Cake Mix is perfect for birthday cakes, cupcakes & shortcake. A pantry staple. Use in all your favourite gluten-free recipes & check out ours.. Max 10 per customer
Weight: 500g/ 17.6oz
Qty/Pkg: By Wt.

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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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