Easy Strawberry Cassata Cake
Additional ingredients to prepare cake mix per package instructions
2 cups cold heavy cream
1 jar , divided
PREPARE cake mix according to package instructions using butter, milk and eggs. Bake in 2 (8-inch) square or round baking pans according to baking instructions for round pans. Cool completely.
BEAT cream in large bowl with mixer on high speed until soft peaks form. Add frosting mix. Blend on low speed until moistened. Beat on high speed until stiff peaks form. Chill until ready to use.
LEVEL cake layers, as necessary. Split each cake layer into two layers. Place one cake layer on serving plate. Spread top with 1/2 cup fruit spread. Top with second cake layer. Spread 1 1/2 cups whipped cream mixture over cake. Repeat cake and fruit spread layers. Top with remaining cake layer, cut side down. Gently press on top center of cake to compress layers.
FROST top and sides of cake with whipped cream mixture. Decorate with remaining whipped cream mixture, as desired. Chill at least 1 hour before serving.
Serving Size (1 of 16 slices), Calories 420 (Calories from Fat 180), Total Fat 20g (Saturated Fat 11g, Trans Fat 1g), Cholesterol 100mg, Sodium 310mg, Total Carbohydrate 57g (Dietary Fiber 1g, Sugars 41g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.