Hawaiian Food and Recipe

Once again, I am reminded of why I don’t trust myself when it comes to my own cooking!  I gave this Hawaiian Cake recipe a try, made two smaller cakes out of this recipe. The cake, by its self, without the icing and glaze, was too sweet to my taste and had me thinking about throwing the whole batch away.

Well, what a surprise, a whole room of friends thought differently. They liked it!  

GUAVA CHIFFON CAKE

Ingredients:

• 1 pkg  Duncan Hines Yellow Cake Mix
• 1 1/3 cup Guava juice
• 3 Eggs
• 1 tbsp Baking Soda
• ½ tsp Cream of Tartar
• 1/3 cup Sugar
• 1 tsp Vanilla
• 2 cup Guava juice
• 1/2 cup Sugar
• 1/4 cup Cornstarch
• 1 small pkg Cool Whip, thawed
• 1  8-ounce Package cream cheese, softened

Cooking Instructions:

Bake cake according to package directions, substituting guava juice for water.

ICING;

In a medium mixing bowl, beat cream cheese with hand mixer until fluffy.

Add sugar and vanilla and beat in. Slowly fold in the Cool Whip and refrigerate until ready to use.

GLAZE;

In a medium sauce pan, bring the 2 cups guava juice and sugar to a boil.

Make a paste out of the cornstarch and a small amount of water.

Remove guava juice from heat and stir in the cornstarch mixture.

Return to heat and bring back to a boil and boil for one minute.

Cool in refrigerator.

To assemble cooled cake:

Thickly ice the cake with all of the cream cheese mixture. Glaze the top of the cake with guava gel. Refrigerate until ready to serve.

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