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Whipped Cream Cake
  • Gluten-Free
  • Soy-Free
  • Nut-Free

Whipped Cream Cake

This light and tasty cake will satisfy your sweet tooth without filling you up!

Ingredients
    • 2 cup Pamela's Vanilla Cake Mix
    • 1 cup sugar-divided
    • 1 1/2 tsp aluminum-free baking powder
    • 1/4 tsp salt
    • 1 1/2 cup whipping cream
    • 4 eggs
    • 1 tsp vanilla
Directions

    Sift or mix dry ingredients together, using only 1/4 cup of the sugar with dry ingredients.

    Beat cream in chilled bowl until stiff. Separately beat eggs until very thick and lemon colored. Add 3/4 cup sugar and vanilla and beat well again. Gently fold egg mixture into whipping cream. Add dry mixture about 1/2 cup at a time, folding gently after each addition until blended.

    Pour into pan(s) and bake in preheated 350° oven for 30-35 minutes (40-45 minutes for bundt), until a toothpick comes out clean and a soft touch on top springs back.

    Works with two 8-inch pans, a 9 x 13 or bundt pan.

    © Pamela's Products, Inc.

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Melinda 10/274/2016 10/01/2016
I topped this cake with a raspberry glaze and it was delicious. Great any time of the day.
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paula 02/48/2015 02/18/2015
Turned out GREAT! I drizzled it with a simple vanilla glaze. My gluten free daughter loved it!
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Marlyn R 02/46/2015 02/16/2015
This was delicious. My family said they would not know it was gluten free. It was an easy way to make the cake "something special".
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