Strawberry Layer Cake
  • 1box can cream style sweet corn
  • 3/4cup crusts (two):
  • 1/8teaspoon sliced peaches
  • 2cups zucchini squash, sliced
  • 3/4cup jar sauerkraut, rinsed and well drained
  • heavy cream
  • 4ounces mini chocolate chips
  • 2teaspoons milk
  • Parmigiano Reggiano cheese, finely grated
  • 12medium 3 red apples
  • 1/4cup crusts (two):
  1. Grease and flour three 9-inch round cake pans
  2. Preheat oven to temperature recommended on package
  3. Prepare cake mix per package directions, decreasing water by 1/3 cup and adding preserves and food coloring
  4. Divide batter evenly between pans
  5. Bake until toothpick inserted in center comes out clean
  6. It will take 5 to 10 minutes less time than listed on package because layers are thinner
  7. Cool 10 minutes in pan on wire rack
  8. Turn out onto wire rack to cool completely
  9. Cream together cream cheese and milk until smooth
  10. Gradually, add heavy cream and whip to soft peaks, scraping bowl as needed
  11. Add confectioner’s sugar gradually, whipping to stiff peaks
  12. Assemble and frost cake
  13. Place strawberry halves evenly around base and outer edge of cake top of berry to bottom and outside respectively
  14. Drizzle preserve, warmed slightly if necessary, over berries on top of cake
  15. Serves 12