2 9-inch while cake layers
1 package (10 ounces) frozen strawberries
Juice from strawberries, plus water to make 1 cup
1 3-ounce package strawberry gelatin
1/2 cup marshmallow whip
1 cup undiluted Carnation evaporated milk
2 tablespoons lemon juice
Directions for whipped icebox frosting for the strawberry pink party cake
Defrost strawberries. Drain juice. Add water to make 1 cup liquid. Heat to boiling. Place gelatin in large bowl. Add hot liquid. Stir until dissolved. Add marshmallow whip. Stir until blended. Chill until consistency of unbeaten egg white. Chill evaporated milk in refrigerator tray until soft ice crystals form around edges (about 10-15 minutes). Whip until stiff (about 1 minute). Add lemon juice. Whip very stiff (about 2 minutes longer). Blend strawberries and marshmallow mixture into whipped evaporated milk until well-mixed.
Split cooled cake layers crosswise into 2 layers each, using a sharp knife.
Ice the rounded cake tops for bottom and top of cake. Spread each cake slice with strawberry mixture. Allow to set 20 to 25 minutes in refrigerator. Stack cake layers, return to refrigerator until serving. Garnish with fresh strawberries.
No other form of milk can do it — Carnation’s the secret, that’s all there is to it! It’s twice the milk, with twice the cream — and it whips even higher than cream itself! Makes your milk recipes creamier, too, because it’s richer than sweet, whole milk, even when you add an equal amount of water.