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This Whipped Mango Cake is easy and delicious for entertaining. White cake layers with a whipped mango filling will have everyone asking for a second slice.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Grease two 9-inch-round cake pans.
PREPARE cake mix according to package directions, replacing half the water called for with evaporated milk, olive oil for vegetable oil and 3 egg whites for whole eggs.
BAKE according to package directions or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes then transfer to a wire rack to finish cooling.
COMBINE whipped topping, pudding mix, melted Outshine bars and mango in a large bowl. Stir well. Place in the freezer for 15 minutes.
REMOVE mango mixture from freezer and stir to a spreadable consistency.
PLACE half the mango mixture on top of one cake layer.
TOP with second cake layer and top with remaining mango mixture, spreading evenly on top. Garnish with pecans. Serve immediately or refrigerate until ready to serve.
TIP: Replace mango chunks with your favorite fruit.
|Calories from Fat||70|
|Total Fat 8g||12%|
|Saturated Fat 1.5g||8%|
|Total Carbohydrate 47g||16%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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