Mother’s Day is very special for me. I lost my mom when I was nine years old. A few years ago, when I got serious about writing and cooking I decided to bake her a cake each year. My mother had a very special palate. She never turned away from anything new, she even ate Rose petals… she was a free spirit and I miss her so much. Here is the cake I made for her today….
One box Duncan Hines™ yellow Cake mix
1 container Whipped Fluffy White Icing
1 tablespoon McCorrmick™ Coconut Extract
1 cup Daisy™ Sour Cream
1/2 Cup Dixie Crystals™ Powdered Sugar.
Fruit Mash for serving…hold ya horses….I’ll tell you how to make that in a minute.
Make cake per package directions.
Spray a bundt pan with non stick spray and cook 33 minutes on 350*
After baking, turn it out and allow to cool completely .
Mix the icing with the coconut flavoring, and sour cream and sugar.
allow to sit at room temp before icing your cake.
Ice just the top of your cake, but let the sweetness cascade down the sides.
Now for the Fruit Mash, I told you it was coming…..
1 cup black berries
1 cup blueberries
1 cup raspberries
5 sliced strawberries
10 seedless grapes sliced in half.
1 tablespoon Dixie Crystals Sugar™
Add sugar to the fruit and fold well…
Mash the mixture 2 times, resist the urge to mash it more than that … REFRAIN!
I said twice… caught ya!
Cover and keep in fridge at least an hour…
Slice and serve with the Fruit Mash…. so easy y’all !!
Happy Mother’s Day!