Place cake mix, water and oil in a bowl and mix till smooth.
Pour mixture into a greased Bundt tin, or 2 x 6” sandwich tins. *
Bake until firm. If using a Bundt* – bake in a lower half of a preheated oven 170 °C (340°F Gas Mark 3) for approximately 55-60 minutes. If using 2 x 6” sandwich tins* then bake for approx. 25-30 minutes.
When cold slice the Bundt in half. Spread a thin layer of strawberry jam in the bottom half then add a layer of sliced strawberries.
Place the cream, icing sugar, and vanilla in a bowl and whisk to a stiff peak. Spread 1/3rd of the cream over the strawberries and carefully place the top layer of the cake on. Spread with the remaining cream and chill in the fridge until ready to serve.
Just before serving remove from fridge, fill the centre of the ring with halved strawberries, decorate the top of the cake with Chocolate Orange pieces, pile some mini meringues on top of the strawberry halves and drizzle with the mango coulis.
I have a complaint to make, I have been a very good home baker since I was 10 yrs old and love the praise I get when a produce another master piece. I have been using your bread mixes for years but never cake mixes . My husband loves carrot cake and have made it from scratch often but it's so tedious grating those carrots. I'll be 75 next month and have just discovered your carrot cake mix & my family love it but my complaint is, since I started using it, my nose has grown very long (I haven't revealed yet that it's your mix) well done you have a great product.
Brenda Wane
A great cake to ring the changes with. By either changing the fruit from strawberries, changing the confectionery on top or changing the mix itself to one of our other clever cake mixes!
Deb the Bread