As I noted last week, Princess House is still out there, selling some very nice dishes and other articles for the home. This cake is from the recipes on their website. It's a simple twist on a basic cake. Guava nectar can be found in supermarkets with ethnic foods aisles, usually shelved with Latin foods, such as Goya (the brand I bought). It comes in a can like soda.
1 pkg. yellow cake mix
1 1/3 cups guava nectar
3 eggs
1/3 cup vegetable oil
2 8-oz. pkg. light cream cheese, softened
2/3 cup sugar
2 tsp. vanilla
1 8-oz. container light whipped topping (Cool-Whip)
Bake cake according to package directions in two 9" round cake pans, substituting guava juice for water. In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Beat in sugar and vanilla. Slowly fold in whipped topping and refrigerate until ready to use. Thickly ice the cake with cream cheese mixture. Garnish with sliced kiwi, guava or pineapple. (The picture also includes starfruit.)
1 1/3 cups guava nectar
3 eggs
1/3 cup vegetable oil
2 8-oz. pkg. light cream cheese, softened
2/3 cup sugar
2 tsp. vanilla
1 8-oz. container light whipped topping (Cool-Whip)
Bake cake according to package directions in two 9" round cake pans, substituting guava juice for water. In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Beat in sugar and vanilla. Slowly fold in whipped topping and refrigerate until ready to use. Thickly ice the cake with cream cheese mixture. Garnish with sliced kiwi, guava or pineapple. (The picture also includes starfruit.)
(We made this as a 9"x13" rectangle, so as to be more easily divided among a crowd. We could have halved the frosting for that. Mom added a splash of milk to the cream cheese because it was too firm to mix, even after coming to room temperature. Mom made a sunburst design on top with mango tidbits and mint leaves from the garden.)
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