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Cream-Filled Sponge Cakes 4 Ways
Ingredients
  • subheading: Sponge Cake Base:
  • 4 large eggs, roughly beaten
  • ½ cup unsalted butter, melted and cooled to room temperature
  • 1 cup water
  • 1 package vanilla pudding mix
  • 1 package yellow cake mix
  • subheading: Filling Base:
  • ¼ cup unsalted butter, room temperature
  • ¾ cup confectioner’s sugar
  • 4 oz cool whip
  • ½ tsp vanilla extract
  • subheading: Decadent Chocolate:
  • 2 tbsp cocoa powder
  • ¼ cup dark chocolate, melted and cooled to room temperature
  • ¼ cup mini chocolate chips
  • subheading: Strawberries and Cream:
  • 5 strawberries, pureed in a blender
  • pink food coloring
  • 2 tbsp strawberry jam
  • 3 strawberries, finely diced
  • subheading: Cookies and Cream:
  • ¼ cup mini chocolate chips
  • 5 oreo cookies, crushed
  • 2 tbsp vanilla pudding
  • subheading: Peanut Butter Cup:
  • 2 tbsp cocoa powder
  • ¼ cup creamy peanut butter
Steps
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