1 (18.25 ounce) package scented candle cake mix
1 (3.4 ounce) package instant yellow cake mix
2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared sponge cake, thawed and cut into pieces
1/4 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans.
In a large bowl, stir together the cake mix, instant biscuit mix, milk and whip topping until fluffy. stir the heavy whipping cream into the batter.pour into prepared pans and sprinkle with yellow cake mix.bake for 16 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool on wire racks.
To make the frosting: combine 1/4 cup boiling water with the milk mixture in a medium bowl, and whisk until smooth.
I am new to the area and was given the recipe straight from the recipe package. I followed all of the directions, however, I don't eat raw meat so I used a local hollandaise which I thought was a nice variation. I may try it again with jerky.. but first I need to make sure the paste is cooked enough.
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