Wednesday, August 31, 2016

guava cake

I stole this recipe from my Hawaii-loving friend Aubrey, and I'm so glad I did. It's soooo scrumptious! Creamy and moist and cold and scrumptious. Mmm. I'd make this everyday if health weren't an issue. Ha. Try it; you'll like it. Promise.

RECIPE: Guava Cake

Yield: 18
Calories: 227

1 pkg yellow cake mix
1 c guava juice/nectar
1/3 c vegetable oil
3 eggs
3-5 drops red food coloring (opt)

1 8-oz cream cheese, softened
1/3 c sugar
1 tsp vanilla
1 8-oz pkg Cool Whip

2 c guava juice/nectar
1/2 c sugar
1/4 c cornstarch
3-5 drops red food coloring

Cake: Preheat oven to 350F. Mix cake according to package directions substituting guava juice for water. Add a few drops of red food coloring to tint it a bit (opt). Pour into a 9x13 baking dish. Bake.

Cream: In a med. mixing bowl, beat cream cheese until fluffy.  Add sugar and vanilla, beat in. Slowly fold in cool whip. Refrigerate until ready to use.

Glaze: In a med saucepan, bring guava juice and sugar to a boil. Make a paste out of cornstarch and a small amount of cold water. Remove guava/sugar from heat and stir in cornstarch mixture. Add some red food coloring. Return to heat and bring back to a boil for one minute. Cool in fridge.

Assemble: Ice the cake with cream cheese mixture. Then glaze the top with guava gel. Refrigerate until ready to serve.


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