Strawberry Yum Yum Cake Recipes

STRAWBERRY YUM YUM

Steps:

• TO PREPARE STRAWBERRY FILLING - First wash and clean strawberries then slice them. In a medium dish combine strawberries, lemon juice and sugar and boil them at medium heat.
• Meanwhile, combine cornstarch and water in a small dish, then add to strawberry mixture, as soon as it starts boiling. Stir well and boil until it thickens, then remove from heat and let cool at a room temperature.
• TO PREPARE CRUST - Spray 9X13 inch pan with non stick spray. Set aside. Combine graham cracker crumbs with melted butter and save 1/2 cup for later, while pressing the rest on the bottom of 9x13 inch pan.
• TO PREPARE WHIPPED CREAM - beat heavy whipping cream in a large dish with 2 spoonful of sugar and vanilla extract until stiff peaks form and set aside.
• TO PREPARE CHEESECAKE FILLING - beat cream cheese and powdered sugar in a large bowl, until it gets smooth, then, fold in 1/3 whipped cream.
• FINALLY, spread cheesecake filling over graham cracker crust, then strawberry filling comes (make sure it´s completely cooled) and finish with the remaining whipped cream.
• Top with 1/2 cup graham cracker crumbs and fresh strawberries.

STRAWBERRY YUM YUM CAKE

Steps:

• Separate eggs and beat whites till stiff. Combine rest of ingredients including egg yolk and beat well. Fold in egg whites. Grease 3 9 inch cake pans and divide mixture between them.
• Bake 20 to 25 minutes.
• Frosting: Cream butter and cream cheese. Add sugars, blend well. Then add vanilla and fold in Cool Whip.
• Cut strawberries into slices, reserve some for top.
• When cake is cool, layer with frosting then strawberries.
• REFRIGERATE cake OVERNIGHT or it will be a total flop!

YUM YUM CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, salt, baking soda and cocoa, set aside. In a large bowl, cream together the 1 1/2 cup of sugar and 1 cup butter until smooth. Add eggs one at a time, beating well after each addition. Combine the 1 cup buttermilk and 1 teaspoon vanilla, add alternately to the mixture with the dry ingredients. Pour into the prepared pan.
• Bake for about 45 minutes in the preheated oven. Prepare the topping while the cake is baking.
• In a small saucepan, combine the remaining 1 cup of buttermilk, 2 cups sugar and margarine. Bring to a boil over medium high heat, and boil for 5 minutes. Remove from the heat and cool for a few minutes before adding vanilla. As soon as the cake comes out of the oven, slowly pour the hot topping over the entire cake. It may seem like too much, but the cake will absorb it.

YUM YUM CAKE

Steps:

• Grease and flour a 12 x 17 or 12 x 15-inch pan.
• Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
• Cook pudding with 1 cup milk, let cool.
• Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
• Top with crushed pineapple.
• Sprinkle with coconut and nuts.
• Be sure to refrigerate leftovers.