A Box Cake Elevated!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 33-35 minutes
Cooling: 2-3 hours
Ingredients
1 Duncan Hines Strawberry Supreme Cake
1 cup water
3 eggs
1/3 cup vegetable oil
1/4 cup melted butter
cooking spray
1 16 oz container Duncan Hines Creamy Buttercream Frosting
1 package Pepperidge Farm Dublin Shortbread Cookies
2 packages Simple Truth Freeze-Dried Strawberries
Directions
Preheat oven to 350 Degrees F. In a mixing bowl, add; cake mix, water, eggs, vegetable oil and butter into a mixing bowl and using a electric hand mixer, mix on medium high until completely mixed. Spray inside bundt pan with cooking spray and poor batter into pan and bake in the oven for 30-35 minutes. While cake is baking, place cookies and freeze-dried strawberries into a bag and use a rubber mallet or palm of your hand to crush into small pieces, set aside. Once cake is bake, remove from oven and cool for 10 minutes before inverting onto a cooling rack. Cool the cake completely, open buttercream icing and mix icing in is container before spread over cooled cake with a off-set spatula. Using your hands, sprinkle and press cookie-strawberry bits onto the cake to cover up the icing. The icing will act like the glue to hold the sprinkle bits in place. Refrigerate cake for a few hours before serving.
Serves 8
Cooking Tools
Bundt pan
Large mixing bowl
Hand mixer
Cooling rack
Off-set spatula
Large ziploc bag
