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Fruit-Filled White Cake Recipe

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Your guests may think this dessert is too pretty to eat, but the flavorful cake, fluffy frosting and fun fruit filling will tempt them into changing their minds. A generous slice is a delightful end to any meal.

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Fruit-Filled White Cake Recipe

Prep: 35 min. Bake: 20 min. + cooling

Yield: 10-12 Servings

35 20 55

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
4 egg whites
2 teaspoons vanilla extract
2-1/4 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
FILLING/TOPPING:
2 envelopes whipped topping mix (Dream Whip)
2/3 cup milk
1 cup vanilla or white chips, melted
1/4 cup strawberry jam
1 can (8 ounces) crushed pineapple, well drained
1 cup sliced fresh strawberries

Directions

In a large bowl, cream butter and sugar. Add egg whites, two at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
In a bowl, beat topping mix and milk on high speed for 4 minutes or until thickened. Combine melted chips and jam; gradually beat into topping. Set aside 1 cup for filling. Cover and chill remaining mixture for 20 minutes or until it reaches spreading consistency.
Add pineapple and strawberries to reserved filling. Place one cake layer on a serving plate; spread with fruit mixture. Top with remaining cake layer. Frost top and sides of cake with chilled topping. Store in the refrigerator. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 slice) equals 433 calories, 15 g fat (9 g saturated fat), 28 mg cholesterol, 324 mg sodium, 69 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Fruit-Filled White Cake in Country Woman July/August 2002, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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