PEACHY DIVINITY ICEBOX PIE3 eggs¾ c. sugar4 t. unflavored gelatin¼ c. boiling water1 c. good…
Chantilly Cake
Chantilly Cake | Print |
Recipe type: Filling
Recipe By: Alice Morrow
Ingredients
- 1 (16-oz.) carton heavy whipping cream
- 2-(8-oz.) blocks of cream cheese, room temperature
- 1 small container of creamy Cool-Whip
- 1-2 t. almond extract
- ¾ c. or more of powdered sugar
Instructions
- Start the filling with first whipping the whip cream in mixer until soft peaks form. Set aside.
- In another bowl, beat cream cheese and add a few tablespoons of milk to make it creamier. Add extract and sugar.
- Slowly add scoops of whipped cream to mixture. This will be the filling, between layers (you can make 4 layers from the 2 layers, by splitting them.)
- With the remaining filling, add cool whip and ice the cake. If it is not stiff enough, add more powdered sugar. Icing can also be piped on for a decorative look.
- Add berries to garnish. Refrigerate.
Notes
*****This recipe was given to me by the sweetest lady, Phyllis Guidry---SO YOU KNOW IT IS A GOOD CAKE!
Chantilly Cake | Print |
Recipe type: Cake
Recipe By: Alice Morrow
Ingredients
- 1 box Duncan Hines white cake mix
- 1 t. almond extract
- 3 egg whites
- Oil and water (on box directions)
- Milk
- Berries (blueberries, strawberries, raspberries, kiwi, etc.)
Instructions
- Make cake following directions on box. If you want a larger cake, use 2 boxes.
- Add almond extract.
- Bake according to box directions.
- You can make layers ahead of time, wrap in plastic, place in freezer bags and store in freezer until ready to use. Defrost in refrigerator.
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This cake looks soooo good!
Rouse’s sells this cake. I bought it for your dad for his birthday. Best. Cake. Ever!