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white cake mix extender ×

Dessert American

5.0

1 Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
2 Blend together cake mix plus extender, water, egg whites, and oil in a large bowl with an electric mixer until just moistened. Pour batter into the prepared pan.
3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 26 to 32 minutes.
4 Meanwhile, combine pureed strawberries and strawberry preserves in a medium bowl. Stir in confectioners' sugar and lemon juice until incorporated. Refrigerate sauce until ready to use.
5 Transfer cake to a wire rack and let cool to room temperature, at least 25 minutes.
6 Using the handle of a wooden spoon, poke holes into cake about 1 inch apart. Slowly spread sauce over cake, letting it fill the holes. Refrigerate until completely chilled.

By Bibi

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Dessert American

4.3

1 Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
2 Beat cake mix, cake mix extender, 1 ¼ cups water, egg whites, and oil together in a large bowl with an electric mixer on low speed until moistened. Pour batter into the prepared pan.
3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 32 to 36 minutes. Cool cake on a wire rack, at least 25 minutes.
4 Meanwhile, combine sugar and cornstarch in a small saucepan; stir in remaining 1 cup water. Bring to a boil over medium heat, stirring constantly. Add blueberries and lemon juice; cook and stir until blueberries burst and sauce turns a deep purple color, about 10 minutes. Mash any berries that did not burst. Cool.
5 Poke holes into cake, about every inch, using the handle of a wooden spoon; slowly pour blueberry sauce over top. Chill in the refrigerator before slicing.

By Bibi

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