Bavarian Cloud Cake with Tea-Laced Whipped Cream



Bavarian Cloud Cake with Tea-Laced Whipped Cream

Serves: 12 • Prep time: 20 min • Brew time: 5 minutes • Cook time: 28 min

Picture of the Bavarian Cloud Cake with Tea-Laced Whipped Cream recipe

  • 1-1/3 cups boiling water
  • 3 Lipton® Bavarian Wild Berry Pyramid Tea Bags
  • 1 box chocolate cake mix
  • 1/3 cup vegetable oil
  • 3 eggs

Pour boiling water over Lipton® Bavarian Wild Berry Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze; cool.

Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans; set aside.

Beat cake mix, 1-1/3 cups brewed tea, oil and eggs in large bowl, with electric mixer on low speed 30 seconds or just until moistened. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.

Bake 28 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely. If desired, sprinkle with powdered sugar and garnish with strawberries. Serve with Tea-Laced Whipped Cream.

Tea-Laced Whipped Cream: Steep 3 Lipton Bavarian Wild Berry Pyramid Tea Bags in 1/4 cup boiling water for 5 minutes; remove tea bags and squeeze. Stir in 1/4 cup sugar until dissolved and chill. Beat cooled tea with 1 pint whipping cream until soft peaks form.

 


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