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INGREDIENTS

Servings
  •   NILLA Cake
  • 16-1/2 oz. French Vanilla Cake Mix
  • 3 eggs
  • 8 oz. water
  • 2-3/4 oz. vegetable oil
  • 4-1/4 oz. NILLA Wafers, processed to fine crumbs
  •   Streusel
  • 4 oz. butter, softened
  • 3-1/2 oz. NILLA Wafers, processed to fine crumbs
  • 3-1/4 oz. all-purpose flour
  • 2-1/4 oz. granulated sugar
  • 1-3/4 oz. brown sugar
  • 1/4 tsp. ground cinnamon
  •   NILLA Soak
  • 16-3/4 oz. milk
  • 14 oz. sweetened condensed milk
  • 12 oz. evaporated milk
  • 4-1/4 oz. NILLA Wafers
  •  Assembly
  • 3 cups prepared whipped cream
  • 1-1/2 cups diced fresh strawberries
  • 3/4 cup caramel sauce

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 780
Total fat 40g
Saturated fat 19g
Trans fat 1g
Cholesterol 130mg
Sodium 580mg
Carbohydrate 98g
Dietary fiber 1g
Sugars 66g
Added sugars 55g
Protein 11g
Vitamin D 10%DV
Calcium 25%DV
Iron 15%DV
Potassium 8%DV

DIRECTIONS

    NILLA Cake:
  1. Line  13x 9-inch cake pan with parchment paper. Spray with cooking spray. Beat ingredients with electric mixer fitted with paddle attachment on medium speed 2 min. or until well blended. Pour into prepared pan.
  2. Bake  in 350°F standard oven 25 to 30 min. or until wooden pick inserted in center comes out clean. Remove from oven and cool completely in pan on wire rack. Set aside.
  3. Streusel:
  4. Line  sheet pan with parchment paper. Combine ingredients with electric mixer on low speed to desired crumb size. Spread mixture onto pan.
  5. Bake  in a 350°F oven 12 to 15 min. or until golden brown. Remove from oven and cool completely on pan. Set aside.
  6. NILLA Soak:
  7. Blend  ingredients in blender until smooth. Refrigerate until ready to use.
  8. Assembly:
  9. For  each serving, cut out a 3-oz. circle of NILLA Cake and place in serving glass. Top with 3-3/4 oz. NILLA Soak and let stand until absorbed. Garnish with 1/4 cup whipped cream, 2 Tbsp. strawberries, 2 Tbsp. caramel sauce and 1 Tbsp. Streusel.
  10. Notes:

    For best quality, assemble each dessert to order.

    Keep remaining cake and streusel for other uses i.e. cake balls, to top muffins and quick bread, etc.

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