Ingredients
NAME | WEIGHT | MEASURE |
---|---|---|
Cake Batter | ||
Water, cool (approx. 72°F) | 3 lb 8 oz | 7 cups |
Gold Medal™ ZT Yellow Cake Mix (11152) | 5 lb | 1 box |
Assembly and Finishing | ||
Filling, lemon, prepared | 7 lb 8 oz | 11 1/4 cups |
Blueberries, fresh | 2 lbs | 6 cups |
Whipped topping, frozen, thawed | 4 lbs | 26 cups |
Strawberries, fresh, whole | 12 each | |
Chocolate shavings, semisweet | 6 oz | 1 cup |
Apricot glaze, prepared | 6 oz | 3/4 cup |
Directions
Cake Batter
Prepare cake mix according to package directions.
Deposit total amount of batter into greased and parchment-lined full sheet pan.
Bake
Convection Oven* 300°F 27-32 minutes
Standard Oven 350°F 30-35 minutes
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*Rotate pans baked in convection oven one-half turn (180°) after 15 minutes of baking.
Assembly and Finishing
1. Cut cake 4x8 inches to equal 12 individual cake bars.
2. Slice each cake bar in half horizontally.
3. Add 4 oz lemon filling to each bottom layer, and spread evenly.
4. Arrange 1/4 cup blueberries on top of lemon filling.
5. Place top piece of cake on filling and blueberries.
6. Frost the entire bar with 4.25 oz of whipped topping.
7. Pipe a border using 1 oz of whipped topping using a shell tube #22 on each cake.
8. Add 6 oz lemon filling on top cake layer, and spread evenly within whipped topping border.
9. Arrange 1/4 cup blueberries on top of lemon filling.
10. Add 1 whole strawberry fan to top of each cake bar.
11. Garnish sides of each cake bar with 0.5 oz chocolate shavings.
12. Brush fruit with 1 tablespoon warm apricot glaze.
Formulation courtesy of General Mills Convenience & Foodservice