Strawberry Pop Tart Cake

This buttery tricked-up cake has whole strawberry Pop Tarts hiding inside.

The ingredient of Strawberry Pop Tart Cake

• 275g butter chopped at room temperature
• 425g 2 3 4 cups icing sugar mixture sifted
• 4 eggs
• 265g 1 3 4 cups self raising flour sifted
• 6 kelloggu2019s strawberry sensation pop tarts halved lengthways
• 1 4 teaspoon vanilla essence
• 2 teaspoons 1 tablespoon hot water
• fresh and freeze dried raspberries to serve
• fresh baby mint leaves to decorate

The Instruction of strawberry pop tart cake

• preheat oven to 160c 140c fan forced grease an 11 x 21cm base measurement loaf pan with butter line the base and sides with baking paper allowing sides to overhang
• use electric beaters to beat 250g butter and 275g 1 3 4 cups icing sugar in a large bowl until pale and creamy add the eggs 1 at a time beating well after each addition reduce speed to low and beat in the flour until just combined
• spoon one quarter of the batter into prepared pan arrange 4 pop tart pieces on top repeat in 2 more layers with the remaining batter and pop tart pieces bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean cool in the pan for 20 minutes before turning onto a wire rack to cool completely
• place vanilla 2 tsp hot water and remaining 150g 1 cup icing sugar and 25g butter in a bowl mix until smooth and well combined add more water to make a drizzling consistency if needed
• dizzle the icing over the cake top with fresh and freeze dried raspberries and mint leaves

Nutritions of Strawberry Pop Tart Cake

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