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Strawberry Vanilla Layer Cake With Cream Cheese Icing
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Lancewood Strawberry Vanilla Layer Cake With Cream Cheese Icing

Ingredients

Cake:

500 ml LANCEWOOD® Low Fat Strawberry Yoghurt
10 ml vanilla essence
6 large egg(s)
250 ml canola oil
310 ml sugar
750 ml cake flour
15 ml baking powder
salt , a pinch

Icing:

230 g LANCEWOOD® Medium Fat Plain Cream Cheese
125 g butter , soft
750 ml icing sugar
5 ml vanilla essence

To finish:

fresh berries

Method

Cake:
Preheat the oven at 180°C and. Grease and line three 20 cm cake pans.

Combine the yoghurt, vanilla essence, eggs, oil and sugar in a large bowl.

Use an electric beater and beat for 3 minutes.

Sieve the dry ingredients into the yoghurt mixture a little at a time and mix well into a smooth batter.

Divide the mixture between the prepared cake pans.

Bake for 20 minutes or until a skewer inserted comes out clean.

Cool slightly and then turn out on a wire rack to cool.

Icing:
Beat the cream cheese, butter, icing sugar and vanilla essence together until smooth.

To finish:
Spread icing on one of the cakes and place another one on top. Repeat.

Ice the cake with the remaining icing and decorate with fresh berries.

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