|
|
Instructions |
|
|
|
Preheat oven to 350°F. Lightly spray Deep Dish Baker with nonstick cooking spray. Combine cake mix, eggs and water; whisk using Stainless Steel Whisk until well blended. Spoon batter into baker. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Remove baker from oven to Stackable Cooling Rack; cool completely.
|
|
|
|
Using Serrated Bread Knife, gently slice crown from top of cake to expose interior of cake. (Discard trimmings.)
|
|
|
|
In Classic Batter Bowl, combine evaporated milk, sour cream, condensed milk and vanilla; whisk until well blended using Stainless Steel Whisk. Slowly pour milk mixture evenly over cake; let stand 5 minutes or until mixture is completely absorbed into cake.
|
|
|
|
Spread half of the whipped topping over cake using Large Spreader; sprinkle lightly with cinnamon using Flour/Sugar Shaker. Attach open star tip to Easy Accent(R) Decorator; fill with remaining whipped topping. Pipe a decorative border over top of cake. Coarsely chop almonds using Food Chopper; sprinkle over border. If desired, create strawberry fan using Egg Slicer; garnish cake. Refrigerate 30 minutes or until ready to serve.
|
|
|
|
Originally Submitted
8/30/2013
|
