- 1 cup Ahuacatlán Natural
- 1 ½ cup Sugar
- 4 Eggs
- 3 cups All-Purpose Flour
- 1 ½ tbs. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1 cup Whole Milk
- 1 tsp. Strawberry Esscence
- ½ cup Pink Coloring
- ½ Jello Package, vanilla flavor
- 1 Jello Package, strawberry flavor
- 1 cup. Skim Milk (divided in 2)
Preheat the oven to 350°
In a blender, add Ahuacatlan, Sugar and Eggs, blend for 5 minutes. Let the mixture sit for a few minutes.
In a bowl, combine all-purpose flour, baking powder, baking soda, salt, and whole milk. Add this mixture to the blended wet ingredients, and mix well. Add the pink coloring.
Prepare a baking mold and add the cake mixture. Bake at 350°F for 30 minutes. Let cool.
For the jelly, add the package of vanilla Jello to ½ cup of skim milk. Pour this mixture onto the cake and refrigerate for 2 hours.
Separately, add the strawberry package of Jello, to the other ½ cup of skim milk. Pour this mixture onto the cake until reaching the top of the mold (which already has the vanilla Jello) and refrigerate for 2 hours.