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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chantilly Sheet Cake (Christy Jordan) Recipe

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This recipe for Chantilly Sheet Cake (Christy Jordan) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For cake:
Duncan Hines White Cake Mix
3 large whole eggs
1 cup whole milk
½ cup butter, melted and cooled slightly

To top baked cake
1 cup strawberry preserves

Chantilly Icing
2 cups heavy cream
1.5 cups powdered sugar
8 ounces Neufchâtel Cheese, at room temp (must be at room temp)*
1-2 teaspoons vanilla
Directions:
Directions:
1. Place cake mix in large mixing bowl. Add whole eggs, milk, and melted butter. Beat with an electric mixer until blended and smooth, about two minutes, scraping down sides as needed.
2. Spray a 9x13 baking dish with cooking spray. Spread cake batter evenly into pan. Bake at 350 for about 30 minutes, or until toothpick inserted in center comes out clean.
3. Just before removing cake from oven place strawberry preserves in a microwave safe bowl or measuring cup. Microwave at 30 second intervals, stirring after each, until preserves become runny. Spread preserves evenly over hot cake. Allow cake to cool completely
4. Place heavy cream and confectioner's sugar in mixing bowl. Beat with electric mixer until soft peaks form. Add softened cheese and beat until stiff peaks form, this will happen kinda quickly. Spread onto fully cooled cake.
5. Garnish with fresh berries, cover, and refrigerate for several hours before serving.
Personal Notes:
Personal Notes:
Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories.
~Buddy Valastro

 

 

 

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