Velvet Cream Cake

1. 1

   Reserve 1 cup dry frosting mix.

2. 2

   Add 2 cups frosting mix to 1 1/2 cups whipping cream and 1 teaspoon vanilla.

3. 3

   Stir and refrigerate.

4. 4

   Mix and bake cake according to directions, making 2 layers.

5. 5

   Split cooled cake layers to make 4 layers.

6. 6

   Whip frosting and cream mixture until thick.

7. 7

   Fill cake layers, using 1/3 of cream mixture on each layer.

8. 8

   Blend remaining dry frosting mixture with 2 or 3 tablespoons hot water and 1 tablespoon corn syrup. Pour over top of cake and let drizzle down sides.

9. 9

   Place cake in freezer an hour or so to set cream filling, then refrigerate cake until last delicious slice is eaten.

* Per serving · 4 servings · Values may vary.

No additional tips available.