Saturday, April 14, 2012

Mom's whipped cream frosting

I have fond memories of mom making this frosting when I was growing up.  It was so pretty — and good — especially on angel food cake.  The cake in this picture isn't angel food, though.  It's just a white cake made from a box mix.  But my sister gave me a great hint on how to make these regular cake mix cakes super moist and delicious.  After baking and cooling the cake, poke holes all over it with the handle end of a wooden spoon, and pour sweetened condensed milk over all the holes.  Excellent!

1 c crushed pineapple with juice (8 oz can)
1/2 c sugar
1 pkg cherry jello
1 container Cool Whip Topping or 1 pint cream, whipped

Cook pineapple, sugar and jello for 10 minutes.  Chill until mixture begins to jell, then fold into Cool Whip or whipped cream.  Spread on cooled cake.  Refrigerate for several hours before serving.

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