from the Polynesian Cultural Center- 1 pkg. strawberry cake mix (Pillsbury)
- 1 1/3 cup guava juice
- 3 eggs
- 1/3 cup vegetable oil
- 1 8-oz pkg. of cream cheese, softened
- 1/3 cup sugar
- 1 tsp. vanilla
- 1 small pkg. Cool Whip, thawed
- 2 cups guava juice
- 1/2 cup sugar
- 1/4 cup cornstarch
In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat in. Slowly fold in the Cool whip and refrigerate until ready to use.
In a medium saucepan, bring the 2 cups of guava juice and sugar to a boil. Make a paste out of the cornstarch and a small amount of water (I use more guava juice). Remove guava juice from heat and stir in the cornstarch mixture. Return to heat and bring back to a boil and boil for one minute. Cool in refrigerator.
Assembly - Thickly ice the cake with the cream cheese mixture. Pour the guava gel over the top and gently smooth over the cream cheese mixture. Refrigerate until ready to serve.
NOTE TO SELF: The guava juice will vary in actual juice content. Look for the highest juice content. It is usually sold in the juice aisle in a cardboard box (approx. 32oz) and sometimes you can find it in the Mexican aisle with the juices. There are several brands, Boingo, Jumex, Hero (sold in a glass bottle) and others. The one I have found that has the highest fruit nectar is Brazil Gourmet but is a little pricier than the others. However, it has the best taste and color and isn't made with other fruit juices. Hero is a close second. The other brands also don't give you that "pink" color and you will want to add a couple drops of red food coloring. It is also important NOT to overbake the cake. It needs to be very moist. You can also use a yellow cake but again, you will need to add food coloring. We have found the Pillsbury strawberry cake mix to have the best density and flavor.
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