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Tuesday, June 9, 2009

Celebrating "bubba's" Birthday

We celebrated my son's birthday with family and cake-lots of cake! At his request we had strawberry shortcake. And to ensure we had enough cake, I whipped up another cake as well.

He looks so serious in this picture, but he is really laid back and fun loving.

Paula Deen's
Is it really better than sex cake

1 18.25-ounce box yellow cake mix, plus ingredients to prepare
1 20-ounce can crushed pineapple
1 1/3 cup sugar
1 3.4-ounce box French vanilla pudding, plus ingredients to prepare
1 1/2 cup heavy cream
1 cup flaked, sweetened toasted coconut

Preheat oven to 350 degrees.
Prepare yellow cake mix as directed using a greased 13x9x2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple, 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

NOTE: I don't add the layer of pudding. We prefer it that way. Also, a white cake mix may also be used.

Strawberry Shortcake

1 qt fresh strawberries, sliced

1-2 TBL sugar


1-3/4 c. flour

2 TBL sugar

1 TBL baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 c. cold butter or margarine

1 egg

3/4 c. sour cream


1 c. whipping cream

1-2 TBL sugar

1 tsp vanilla

Combine strawberries and sugar; set aside. For shortcake, combine dry ingredients in a large bowl; cut in butter until crumbly. In a small bowl, beat egg; add sour cream. Stir into crumb mixture just until moistened. Turn onto a floured board; knead 25 times or until smooth. Roll out into a 7-1/2 in. circle. Cut a 2 in. hole in center to form a ring. Place on a lightly greased baking sheet. Bake at 425 for 12-14 minutes or until golden. Remove to a wire rack to cool. For topping, beat cream and sugar until stiff peaks form; stir in vanilla. Just before serving, split cake horizontally. Spoon juice from berries over bottom layer. Top with half of the berries and half of the topping. Add the top cake layer, remaining topping and berries. Cut into wedges. Yields 8 servings.


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