perfection

Per Mrs. Melessa's request...

So the reason why we don't openly share this recipe usually is because it's SO STINKING EASY TO MAKE. It looks so fancy, tastes so light and delicious, but really? So easy.

You need:

1 white cake mix
1 tsp almond extract (optional, although it's totally not the same without it)
1 tub of Cool Whip (8 oz)
2 peach yogurts (6 oz size)

To make this heaven sent creation:

1. Make the cake mix as directed, adding the almond extract should you be so inclined (do it, you know you want to, everyone else is...), using two round pans.
2. Cook cake as directed. Allow to cool (we remove from the pans after about ten minutes so they don't stick).
3. Mix Cool Whip and yogurts together.
4. Frost your cake with the Cool Whip mixture.
5. Cover and store in refrigerator. (The frosting gets more stiff upon a visit to the fridge as well.)

I wish it were more difficult. If this seems too easy, sometimes we like to make this while standing on one foot, using only two fingers on our left hand. Makes the cake feel much more dignified as well.

Also, do not use sugar free, "light," or a generic brand Cool Whip. You'll have a very droopy frosting if you do. And if you don't prefer peach, you can put any kind of yogurt in that you want. We like raspberry too.

Oh, as an added bonus...for those of you who are similary afflicted with the lactose intolerance DISEASE (I'm pretty sure it's a disease), this cake takes perfection one step further by being virtually lactose free. Cool Whip doesn't contain dairy and although yogurt does, it's so full of strange cultures and such that keep your stomach busy that the dairy doesn't have time to get to you.

So in a few easy steps, you too can achieve perfection. (When it comes to cakes. ;) )