1 package (18.25 ounce) strawberry cake mix
1 ¼ cup strawberry nectar (Kern’s)
1/3 cup veg. oil
1 teaspoon almond extract
2 drops red food coloring
1 bar (4 ounces) whitebaking bar, chopped
2 Tablespoons whipping cream
1 ½ cans (12 ounce each) whipped fluffy white frosting
1 cup pink candy coating
Preheat to 350. Spray two 8-inch round cake pans with spray.
In large bowl, combine cake mix, strawberry nectar, oil, eggs, almond extract, and red food coloring. Beat with mixer on low for 30 seconds. Scrape bowl sides and beat on med. For 2 minutes. Pour batter into cake pans.
Bake 28-32 minutes. Cool for 10 minutes. For frosting, place chopped white baking bar in medium bowl & set aside. In small bowl, microwave cream on high 30 seconds. Pour over baking bar & stir until smooth. Stir in frosting. Place a cake layer on a serving plate. Spread with some frosting and top with remaining cake layer. Frost cake with remaining frosting.
Line 5 ½ inch glass bowl with foil & set aside. Place candy coating in small bowl & microwave 1 ½ minutes, stir every 30 seconds. Pour melted candy coating into foil lined bowl & chill 20 minutes.
Lift candy coating from bowl & peel off foil. Turn candy coating over & use vegetable peeler to make curls. Arrange pink curls on top of frosted cake.
*if you can’t find candy coating, then use same amount of chopped vanilla bark. Melt and stir 1-2 drops of food coloring to make pink.