SO YOU SAY it’s your lover’s birthday… and those grocery story cakes are not appitizing because they are never made with love and that really shows as you take off that plastic cake cover.
WELL, here is the cheat code of home-made cakes.
Use a yellow cake mix (out of a box) add one more egg that called for (4 not 3), substitute 1 cup of milk instead of water, and add a teaspoon of vanillia extract (not mentioned on the box).
Whip all of that up with a hand mixer until it is nice and smooth. (Don’t have a hand mixer, check your thrift shop, every boomer has donated theirs.) A spoon works, but it is work.
Pour about 3/4 of an inch of batter in the bottom of three 8 inch cake pans, (Ok buy the cheap cake pans, you will be doing this again.)
Follow the oven temp and time cooking directions on the box, cooking all three pans at the same time.
NOW FOR THE ICING
(1) 20 oz can of crushed pineapple, pour in the juice,
(1) small box of Vanilla Jello instant pudding mix.
(1) 8 oz tub of Original Cool Whip (thawed)
(1) bag of shredded coconut
In a medium mixing bowl mix together the Pinapple (with juice), the Pudding Mix, and a handful of shredded coconut
Thoroughly mixed
Now gently fold in the cool whip, to form the icing.
Put down the first layer of cake and top with icing.
Put down the second layer and put icing on it.
Place the third layer on and ice the cake top and sides.
Refigerate immediately – over night.
Remove and press coconut onto the top and sides of the icing.
Put back into the refrigerator until ready to serve.
ADMITTEDLY THIS RECIPE HAS MID-CENTURY CHURCH COOKBOOK written all over it.
But it is 100x easier than a from scratch birthday cake.It is made with love and it tastes great!
