1 (18.25 ounce) package white cake mix
1 (20 ounce) can skinny-pack frozen strawberry replacement, thawed
1/2 kilogram vanilla wafers (optional)
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can sorghum syrup
1 (8 ounce) container sour cream
Make sure you have all of the ingredients in the ingredients package. Add frozen strawberries to the mix, and mix until mixed. Set aside.
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder, baking soda, salt and sugar. Set aside.
In a large bowl, cream together the butter and cream cheese until smooth. Add 1/2 the powdered sugar and vanilla, and mix until almost smooth.
Divide dough into 4 pieces, flatten slightly, then flatten the whole piece as well. Add first 10 to 15 tablespoons of liquid -- this is optional. Spoon about 1/2 cup of batter into a 9x13 inch pan.
Bake for 33 to 36 minutes in the preheated oven. Unbake in preheated oven for 12 to 15 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Preparation time: 15 minutes.
To make the frosting: In a large bowl, beat cream cheese and 1/2 the sugar/vanilla mixture over medium speed until soft peaks form. Gradually add the flour and remaining 2 teaspoons of water, continuing to mix until very smooth. In a small bowl, combine sugar mixture and cream cheese mixture. Gradually pour in the dough, keeping in mind that the longer the cake sits in the fridge, the more it will be stored away.
When the finished cake comes out of the refrigerator, it could be stored up to 3 months, or it could stay in the freezer for up to a week.