You’ll need:

Cake & Icing:

• 1 package yellow or strawberry cake mix
• 1 & ? cup guava juice
• 3 eggs
• ? cup vegetable oil
• 1 8oz package of cream cheese, softened
• ? cup of sugar
• 1 tsp vanilla
• 1 small package of whipped topping, thawed

Guava Gel:

• 2 cups guava juice
• ½ cup sugar
• ¼ cup cornstarch

Directions:

Bake the cake according to package directions, substituting guava juice for water. In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat together. Slowly fold in the whipped topping and refrigerate until ready to use [icing the cake works best if you let it refrigerate for at least 2 hours].

In a medium saucepan, 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 the refrigerator.

Assembly:

Thickly ice the cake with all of the cream cheese mixture. Glaze the top of the cake with guava gel. To keep the gel on the cake [and to make the cake look nicer] you can pipe some of your icing around the top of the cake and fill the gel in on inside. Refrigerate until ready to serve. [Makes 8-10 servings]

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