Cake, cake, cake, cake! Can be made in a million ways, but sometimes the simpler the better!
I am no fancy baker by any means–you know that by now! So you won’t catch me using fondant or much in the way of buttercream frosting for many reasons–but mainly because I just don’t like the way it tastes! It makes for some stunning cakes, but I’ll stick to my whipped cream frosting thank you!
This recipe is one thy my great-grandma used to make back when my mom was growing up. It was known as the Neapolitan Fridge Cake because after my GG threw everything into the sheet cake pan, it had to chill for a few hours before serving. Hers was not quite as esthetically pleasing as the one pictured but man was it delicious!
This recipe is simple, requires little baking, and even uses a boxed cake mix– because you guys know I’m all about that life! And don’t even think for one second that you cannot replicate the top decoration (if that’s what you want to call it–LOL). It’s simply a couple cans of frosting, melted, and some toothpicks to swirl it around!
You guys know I’m all about keeping it simple and delicious!
Enjoy, and eat your Hartt out!
- 1 box chocolate cake mix
- 2 eggs
- ½ cup canola oil
- 1 cup water
- 1 box vanilla pudding mix
- 1 box strawberry gelatin
- 2 cups cold milk
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- Optional: ½ cup strawberry frosting and ½ cup chocolate frosting for design.
- Mix chocolate cake mix, eggs, oil and water until all ingredients are incorporated.
- Grease a 9x11 cake pan and add cake batter. Bake according to instructions on the box. When cake is finished baking, remove from the oven and set aside to cool.
- While cake is cooking add pudding mix, gelatin and cold milk to a large Tupperware or mixing bowl. Beat all ingredients together for 2-3 minutes and cover to place in the fridge for 1 hour to set.
- When cake is cool, poke holes spreading evenly throughout the entire cake, we want the pudding mixture to seep into these holes.
- When pudding has firmed, spread over the top layer of the cake pushing it down into the hole created. Place in the freezer for 25-30 minutes to firm.
- Add cold whipping cream and sugar to a large mixing bowl and beat with an electric mixer until stiff peaks form, approx 2-4 minutes.
- Remove cake from freezer, top with whipped cream frosting, slice and serve!
- Optional: melt down strawberry and chocolate frosting in separate microwave safe dishes in 10 second intervals until liquid. Use a spoon to slowly drizzle the frosting in thin lines over the cake. Take a toothpick and run the tip threw the lines in a swirling motion. Continue until all lines are blended.