Our guava cake makes excellent use of the a fruit popular in Latin America, the guava. Sweet and fruity, this cake is perfect for summer cook-outs and picnics!
Cake & Icing:
- 1 package yellow or strawberry cake mix
- 1 & ⅓ cup guava juice
- 3 eggs
- ⅓ cup vegetable oil
- 1 8oz package of cream cheese, softened
- ⅓ cup of sugar
- 1 tsp vanilla
- 1 small package of whipped topping, thawed
- 2 cups guava juice
- ½ cup sugar
- ¼ cup cornstarch
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.
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]