Lemon-Mango Cake

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27-6 Winter Issue
Entertaining the Bakersfield Way

A great Italian dinner party doesn’t always mean hours slaving in the kitchen (after all, your guests don’t have to be small children to get excited about spaghetti and meatballs). That’s why Italian is a perfect choice when you’re looking for a theme.

Description

26-1 Dream Issue
Entertaining the Bakersfield Way by Miles Johnson

For a refreshing dessert, I kept things super-simple. A box-mix of lemon cake, half of a diced mango, a half-pint of heavy whipping cream, and a few other household ingredients is all it took to complement my island theme without breaking the bank. The key is in the simple presentation, not complex ingredients.

Ingredients

1 box Lemon Cake Mix prepared according to box directions
1/2 Mango, diced
1 C drained Peaches (reserve the liquid), diced
1/2 pint Heavy Whipping Cream
1 tsp. Vanilla
2-3 tbsp. Sugar

Methods/steps

After the cake rounds have cooled, I like to drizzle with some sort of liquid. For this dessert, the reserved peach juice will work nicely.
To kick things up a bit, add a shot of dark rum to the peach juice before moistening the cake.
In a mixer (or even food processor) combine the heavy cream, sugar, and vanilla.
Whip until stiff peaks form.
To build your cake, simply spread peaches and mango over each layer of cake and top with whipped cream.