Mignon Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 (18 ounce) box cake mix (or french vanilla)
• 3 egg whites (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1/4 cup karo syrup or 1/4 cup other fruit syrup
• 1/4 cup water, to dilute karo syrup (do not use if using the fruit syrup)
• 1 cup strawberry
• 1/2 cup blueberries
• 1/2 cup raspberries
• 4 -5 kiwi (sliced)
• 1/2 cup slivered almonds
• 16 ounces cool whip

Recipe

• 1 mix and bake the cake according to directions on box using the two – 9â€? pans.
• 2 let cool & slice each cake layer in half so you have 4 cake layers.
• 3 drizzle each cake layer with syrup (diluted karo syrup or juice from a can of peaches). let soak about 15 minutes – ½ hour.
• 4 wash and let the fruit dry on paper towel.
• 5 place the first cake layer on the plate & spread a layer of cool whip.
• 6 distribute slices of kiwi evenly over the cool whip.
• 7 place the next cake layer & repeat until you finish all layers.
• 8 if you want you can randomly add a few of the other fruits in the middle layer.
• 9 cover the top & sides of cake with the remaining cool whip.
• 10 take a handful at a time of the almond slivers & cover the sides of the cake (this is a little messy).
• 11 decorate the rest of the cake with the remaining fruit & sliced strawberries.
• 12 refrigerate until ready to eat.