Recipe by Redneck Epicurean
Just the name of this recipe makes my mouth water! I love the simplicity of this recipe about as much as I love the taste. Very decadent and makes a beautiful presentation.
Top Review by Glori-B
This is a wonderful "impress-the-folks" recipe! The flavors are wonderful and the presentation is "eye-candy". I made this in a 13 X 9 pan so I could share it at my congregation. I followed the recipe as written except that I found strawberry flavored whip topping and used that instead of plain. I'm sure that chocolate whip topping would be smashing too! To say the cake was a huge hit would not begin to describe its reception. I will keep this in my little bag of tricks for years to come. Thank you, RE!
- 1 (16 ounce) box poundcake mix
- 1⁄2 cup cornmeal
- 1 1⁄2 cups milk
- 2 eggs
- 1 cup white chocolate chips, chopped fine
- 1 tablespoon flour
- 2 cups strawberries
- 2 cups non-dairy whipped topping, thawed
- 1⁄2 cup seedless strawberry jam
Directions See How It's Made
- Preheat the oven to 350 degrees. Grease and flour 2 9-inch cake pans.
- Wash and slice strawberries; if berries are not very sweet, add 2 tablespoons sugar.
- In a large bowl, stir together the poundcake mix and cornmeal. On low speed, beat in the eggs and milk. On medium speed, beat until light and fluffy, about 3 minutes.
- Toss the chopped chips with the flour and fold into the batter.
- Divide the batter between the pans. Bake 25-30 minutes or a toothpick comes out clean. Cool in pan 10 minutes, then turn onto racks to cool completely.
- To assemble, place 1 cake layer on a serving plate; spread with 1/4 cup jam. Top with half the whipped topping and half of the berries. Place the second layer on top of the berries. Spread on remaining whipped topping. Heat jam until melted. Stir into the berries. Spoon onto the top of the cake.