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BAVARIAN CLOUD CAKE WITH TEA-LACED WHIPPED CREAM Recipe

Ingredients

How to make it

  • Pour boiling water over tea bags; cover and brew about 5 minutes.
  • Remove tea bags (squeeze); and cool.
  • Preheat oven to 350.
  • Grease and lightly flour two 9-inch round cake pans; set aside.
  • In a large bowl, with electric mixer on low speed, beat cake mix, brewed tea, oil and eggs 30 seconds or just until moistened.
  • Continue to beat on medium speed (scraping the sides occasionally) for 2 minutes.
  • Pour batter into prepared pans.
  • Bake 28 minutes or until toothpick inserted in center comes out clean.
  • Cool on wire rack for 10 minutes.
  • Serve with tea-laced whipped cream.
  • Tea-Laced Whipped Cream:
  • Steep 3 Liipton Bavarian Wild Berry Pyramid Tea Bags in 1/4 cup boiling water for 5 minutes; remove tea bags and squeeze.
  • Stir in 1/4 cup sugar until dissolved and chill.
  • Beat cooled tea with 1 pint whipping cream until soft peaks form.

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The Cook

mrs_stiltner Leesburg, VA

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