Monday, 6 July 2015
FRESH STRAWBERRY PUDDING CAKE
1 pkt duncan hines french vanilla cake
1 pkt of strawberry instant pudding (see note)
4 eggs, lightly beaten
1 cup water
1/4 cup canola oil
250 grams fresh strawberries, small diced
preheat oven to 180 c
grease and flour bundt tin or grease and line bottom of 20 cm cake tin.
stir the cake mix, and instant pudding together to remove large lumps.
stir in the eggs, water and oil then stir in the strawberries.
pour into tin.
cook for 40 -45 minutes until a skewer comes out clean.
cool in tin.
1 1/2 cups icing sugar
1 tablespoon soft butter
1 heaped tablespoon strawberry quik
3 tablespoons milk
mix all together until smooth, using just enough milk to make a spreadable paste. pour over cake.
NOTE: if you can't get strawberry instant pudding, use vanilla and 2 heaped tablespoons Nestles strawberry quik.