Heavenly Soupsoup From Heaven Recipes

POUND CAKES FROM HEAVEN

Steps:

• Preheat oven to 350 degrees then grease and flour a 6 cup mini bundt pan and set aside.
• Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy.
• Gradually add sugar and beat for an additional minute.
• Add eggs, one at a time, beating just until the yolk disappears.
• Combine flour, baking powder and salt.
• Then combine evaporated milk and heavy cream.
• Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, ending with flour.
• Stir in vanilla and almond extract and pour batter into prepared pan.
• Bake for 60-75 minutes or until the cake tests done.
• Cool in pan on a wire rack for 1 hour then remove from pan and continue cooling on wire rack until completely cool.
• Serve plain, dust with powdered sugar or serve with whipped cream and berries.

STRAWBERRY HEAVEN RECIPE - (4.4/5)

Steps:

• Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside to cool slightly. Stir in sliced strawberries. Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip. Press into 9x13 inch pan (I use glass so you can see the pretty layers). Set aside. Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl. Beat until smooth. Stir in remaining Cool Whip. Spread evenly over cake layer. Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly. Refrigerate 2 to 3 hours before serving. Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries. food,com