CAKE: Bake cake as directed in two 8-inch pans. Cool. Slice layers into half, making 4 layers. GLAZE: Slice strawberries and mix with glaze. ICING: Beat cream cheese, sugar, whipped topping and confectioners sugar until blended. ASSEMBLY: Spread cream sheese mixture on cake layer. Cover with 1/2 glaze mixture. Repeat with other layers. Cover the top of the cake and sides with cream sheese icing. Top with a couple of strawberries. Refrigerate until ready to serve. Recipe by: Thistle Hill Inn, Boston, VA Posted to MC-Recipe Digest V1 #614 by Badams
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 12|
|Calories from Fat: 150 (36%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 39.4mg||12 %|
|Sodium 367.5mg||13 %|
|Potassium 186.4mg||5 %|
|Total Carbohydrate 66.1g||19 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 64.4g|
|Protein 4.1g||6 %|
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Calories per serving: 422
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