Bavarian Cloud Cake with Tea-Laced Whipped Cream
- 1-1/3 cups boiling water
- 3 Lipton® Bavarian Wild Berry Pyramid Tea Bags
- 1 box chocolate cake mix
- 1/3 cup vegetable oil
- 3 eggs
Pour boiling water over Lipton® Bavarian Wild Berry Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze; cool.
Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans; set aside.
Beat cake mix, 1-1/3 cups brewed tea, oil and eggs in large bowl, with electric mixer on low speed 30 seconds or just until moistened. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
Bake 28 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely. If desired, sprinkle with powdered sugar and garnish with strawberries. Serve with Tea-Laced Whipped Cream.
Tea-Laced Whipped Cream: Steep 3 Lipton Bavarian Wild Berry Pyramid Tea Bags in 1/4 cup boiling water for 5 minutes; remove tea bags and squeeze. Stir in 1/4 cup sugar until dissolved and chill. Beat cooled tea with 1 pint whipping cream until soft peaks form.