We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Mother's Day Cake

Posted By Andi Bidwell

For a beautiful (and delicious) finish to a Mother's Day brunch or dinner, make this pretty sping-like cake. It's filled with sliced bananas and a chocolate mousse and then frosted with whipped cream and garnished with fresh strawberries. Mom will love it and so will everyone else at your table.


Cut 13x9-inch white cake in half lengthwise. To cut evenly, use toothpicks as guides.


Here is the bottom half of the cake before the toothpicks are removed.


If desired, brush cut-side of cake with orange liqueur.


Spoon chocolate mousse over cake.


Spread mousse to within 1/4-inch from edges of cake, using an offset spatula.


Place banana slices over mousse.


Replace top layer of cake over bananas.


Spoon Whipped Cream Frosting over cake.


Spread whipped cream frosting over entire cake.


Pipe reserved whipped cream frosting along top edge of cake.


PIpe some more of the frosting along the bottom edge of the cake.


Place strawberry halves cut-cut-side-down over top of cake. It looks like it came from a bakery--but you can make it yourself!


Mother's Day Cake

Prep Time: 1 hour 5 minutes
Start to Finish: 2 hour 15 minutes

6 pasteurized egg whites
1 box Betty Crocker® Super Moist® white cake mix
2/3 cup water
1/3 cup oil

Chocolate Mousse Filling
1/2 cup butter, softened
3/4 cup sugar
2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted and cooled
3 pasteurized eggs
3 to 4 bananas, sliced 1/4-inch thick

Whipped Cream Frosting
1/4 cup cold water
1 1/2 teaspoons unflavored gelatin
3 cups whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
1 quart (16 oz) fresh strawberries hulled, cut in half

Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Grease bottom only of 13 X 9-inch pan.

In large mixing bowl beat egg whites with electric mixer on high speed until fluffy, about 30 seconds. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 1 hour.

Meanwhile, in medium bowl, beat butter with electric mixer on medium speed until creamy. Gradually beat in sugar until light and fluffy and sugar begins to dissolve, 3 to 5 minutes. Beat in vanilla and chocolate. Beat in eggs, one at a time, on high speed, beating well after each addition and until light and fluffy, about 3 minutes. Continue to beat until sugar is completely dissolved, about 5 minutes. Cover; refrigerate 30 minutes or until thick enough to spread.

Meanwhile, chill medium mixing bowl and beaters in refrigerator.

Place 1/4 cup water in 1 cup liquid measuring cup; stir in gelatin, let stand 1 minute or until softened. Microwave gelatin mixture on high for 1 minute, stirring after 30 seconds or until mixture comes to boil. Cool mixture to room temperature, or refrigerate for 5 to 6 minutes.

Cut cake in half lengthwise. Place one cake half; cut side up on serving platter. Using an offset spatula, spread mousse filling evenly over cake to within 1/4-inch from edges. Place banana slices over mousse in 5 rows lengthwise. Top with remaining half of cake, cut-side-down.

In chilled bowl, beat whipping cream, sugar, and vanilla on low speed with electric mixer until mixture begins to thicken. Gradually increase speed to high. Add gelatin mixture to cream in a steady stream while beating constantly, just until stiff peaks form. Reserve 2 cups whipped cream mixture; set aside. Frost top and sides of cake with remaining whipped cream mixture.

Spoon reserved whipped cream mixture into decorating bag fitted with small 1/4-inch star tip. Pipe topping around the top edge and around the base of cake. Place strawberry halves cut side down on top of cake in 4 rows. Store in refrigerator loosely covered.

To serve, cut in 4 rows by 4 rows. Wipe knife with paper towel after cutting each row to prevent smearing of chocolate mousse on cut surface of cake.

16 servings

Tip: For a moister cake, brush 2 tablespoons orange liqueur on cut surfaces of each cake half, if desired before spreading mousse over cake.

Use toothpicks, placed halfway between top and bottom of cake as guides to cut cake in half more easily. Slice cake using a long serrated knife along the tops of toothpicks (see photo above).

Write A Comment
Be the first to comment!
Follow Betty