So I make this cake and boy is it fantastic on warm summer days. The cake is frozen so it is nice and cool when you eat it.
Recipe:
French Vanilla Cake (Betty Crocker Cake Mix) - Bake per the instructions on the box.
Cool Whip Light (2 containers-do not defrost)
10 oz. Rasperries or Strawberries.
Bake the cake per the instructions on the box. Cut in half and freeze for 1-2 hours (halves need to be separate when freezing not on top of each other). Blend the berries and the cool-whip until creamy. Put icing mixture on the bottom half of the cake. Then put the top half of the cake on the bottom and spread icing evenly over the entire cake. Freeze for at least 3 hours. You can eat it right from the freezer but I prefer it after leaving it in the fridge for an hour or so. The icing will melt if left out to long so serve from the fridge and then return left-overs to the freezer.
