Mignon Cake
photo by mikamouse
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 1 (18 ounce) box white cake mix (or french vanilla)
- 3 egg whites (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 1⁄4 cup Karo syrup or 1/4 cup other fruit syrup
- 1⁄4 cup water, to dilute Karo syrup (do not use if using the fruit syrup)
- 1 cup strawberry
- 1⁄2 cup blueberries
- 1⁄2 cup raspberries
- 4 -5 kiwi (sliced)
- 1⁄2 cup slivered almonds
- 16 ounces Cool Whip
directions
- Mix and bake the cake according to directions on box using the two – 9” pans.
- Let cool & slice each cake layer in half so you have 4 cake layers.
- Drizzle each cake layer with syrup (diluted Karo syrup or juice from a can of peaches). Let soak about 15 minutes – ½ hour.
- Wash and let the fruit dry on paper towel.
- Place the first cake layer on the plate & spread a layer of Cool Whip.
- Distribute slices of kiwi evenly over the Cool Whip.
- Place the next cake layer & repeat until you finish all layers.
- If you want you can randomly add a few of the other fruits in the middle layer.
- Cover the top & sides of cake with the remaining Cool Whip.
- Take a handful at a time of the almond slivers & cover the sides of the cake (this is a little messy).
- Decorate the rest of the cake with the remaining fruit & sliced strawberries.
- Refrigerate until ready to eat.
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