Happy Birthday, Buster!
Our son's birthday is the day after Christmas, and we had a blast celebrating this year! Yesterday, I posted about the incredible airplane birthday banner (which you can partially see in the pictures below), but today I'm going to share with you our son's amazing cake.
So last year, I came up with this cake out of necessity after an egg-substitute cake-crumbling disaster. Cue a trifle cake to the rescue! And it was sooooo good. Now, it's his traditional egg and peanut-free birthday cake.
We've made it as a trifle cake and a regular cake...it's great either way. I just know you're going to love it too. So without further ado...
Whipped Lemon Cake with Berries
1 Lemon Cake Mix
Whatever ingredients that the mix calls for, except eggs
Substitute 1/3 cup of Applesauce for every 1 Egg*
*This is not the egg substitute I tried that didn't work. Applesauce works great as a sub for eggs! It does, however, make the cake a little more moist and dense than normal. But it tastes great!
1 - 8 oz. Cool Whip tub (not frozen)
1 - 3 (or 4) serving size Instant Lemon Pudding
1-3/4 cups Milk
1-2 pints Blueberries
1 lb. Strawberries
Directions for a Trifle Cake:
1. Make cake according to directions, substituting applesauce for eggs. Bake in a 9x13 baking dish. (When using applesauce, the cake may have a longer baking time - it's 15 minutes longer for me. Bake until toothpick inserted comes out clean.) Let cake cool completely. Next, cut into small squares. Divide into 2-3 equal portions of cake squares, depending on how many layers you would like your trifle to be.
2. While the cake is baking, beat Cool Whip, pudding mix, and milk on low for 2 minutes. (It will be very runny.) Let chill in the refrigerator for 30 minutes to 1 hour or til it just starts to set.
3. Rinse, clean, and lightly pat dry the berries. Slice strawberries.
4. Once topping is partially chilled, layer trifle cake in this order: cake, whipped layer, berries, making sure to end with the berries. Cover and return to refrigerator until pudding layer is set.
5. Serve chilled and enjoy! Store leftovers in the refrigerator.
|We had the Trifle version for his 1st birthday last year!|
Directions for a Regular Cake:
1. Follow directions for #1 above, but do not cut the cake into squares.
2. Beat Cool Whip, pudding mix, and milk on low for 2 minutes. (It will be very runny.) Once cake has completely cooled, pour pudding mixture over top of the cake. Cover and refrigerate for 2 hours.
3. Rinse, clean, and lightly pat dry the berries. Slice strawberries. Once topping is set, cover the top with the berries.
4. Serve chilled and enjoy! Store in the fridge.
|That face (and hand!) says it all: "As soon as they aren't looking, I'm digging right in!"|
I'm so glad my first attempt at using an egg substitute failed miserably because it led to this incredible, delicious - and now my favorite! - cake!
Maybe I should call it my Happy Mistake Cake. ;) Enjoy!
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