Ingredients:
- Yellow Box Cake Mix of Choice
- 1 can Coconut Condensed Milk
- Hearts Content Pascha Vegan White Baking Chips (We used about 1 1/2 cups of Vegan White Mini Chips)
- 1/2 cup Vegan Heavy Cream
- 1 container Vegan Whipped Cream
- 1 box Vegan Strawberry Jello
- Red Dye
- 1 tbsp Vanilla
- Organic Strawberries, sliced
Directions:
- Prepare cake mix per instructions using an 8 by 8 pan.
- Let cool for 30 minutes.
- Make jello per package instructions and set aside
- Using a straw or fork begin to poke holes in the cake. Every inch or so is what we did.
- Next pour the jello mix onto the cake and place in refrigerator for one hour.
- Add chips and heavy cream to a saucepan over medium low heat, stirring to combine well.
- Add in vanilla and continue to mix well stirring often.
- Remove from heat once mixed and melted together.
- Let cool for 5 minutes.
- Next add a few drops of dye to half of this mixture, setting the remainder aside.
- Mix well with a fork followed by using a hand mixer and set aside.
- Take remaining half and add Vegan Whipped Cream mixing well.
- Add pink mixture to top of cake and put back in the refrigerator for 30 minutes to 1 hour.
- Add remaining whipped cream to top of cake with sliced berries.
- Place in refrigerator for 2-3 hours or overnight for optimal YUM. This gets better the longer it sits in the refrigerator and has time to blend all the delicious flavors. Enjoy!
Music by Vitaliy Levkin