Strawberry Rhubarb Layered Cake

Directions

Cake

1. Preheat oven to 350°F (176°C). Grease 2 9x13 cake pans and set aside.
   
2. In a medium bowl combine eggs, oil and water. Mix with a whisk until combined.
   
3. Add Kinnikinnick White Cake Mix and mix until combined (approx. 2-3 minutes).
   
4. Fold in prepared fruit.
   
5. Pour batter into prepared pans.
6. Bake in preheated oven for 30-35 minutes (when ready, cake will spring back when touched lightly on top).
7. Remove from oven, and let cakes cool slightly before inverting pans. Carefully remove pans and let cakes cool completely.
   

Filling

1. In a medium bowl mix cream cheese until smooth; slowly add in sifted icing sugar and continue mixing until smooth and incorporated.
2. Add prepared fruit and vanilla extract, mix until combined. Let mixture thicken in refrigerator for 30 minutes prior to filling cake.
   

Topping

1. In a medium bowl mix whipping cream until ¾ whipped; slowly add in sifted icing sugar and continue mixing until stiff. Set aside.
2. Slice fresh fruit for decorating and set aside.
   

Assembly

1. Trim the top of the cakes flat to create two even cake bases.
2. Place one cake on serving tray and spread with prepared filling evenly.
3. Top with second trimmed cake.
   
4. Cover the top and sides of filled cake with whipped cream.
   
5. Decorate with slice strawberries and additional fresh fruit.
   Yields 1 layered cake