Bavarian Cloud Cake With Tea-Laced Whipped Cream – a delicious recipe with water, chocolate cake mix, vegetable oil, eggs, bavarian wild. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour boiling water over Lipton(R) Bavarian Wild Berry Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze; cool.
2
Preheat oven to 350u00b0. Grease and lightly flour two 9-inch round cake pans; set aside.
3
Beat cake mix, 1-1/3 cups brewed tea, oil and eggs in large bowl, with electric mixer on low speed 30 seconds or just until moistened. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
4
Bake 28 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely. If desired, sprinkle with powdered sugar and garnish with strawberries. Serve with Tea-Laced Whipped Cream.
421
kcal
Calories
35
g
Fat
16
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 1/3 cups water, 1 box chocolate cake mix, 1/3 cup vegetable oil, 3 eggs, and more.
Yes, Bavarian Cloud Cake With Tea-Laced Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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