1 1/3 cup guava juice
3 eggs
1/3 cup vegetable oil
1 8-ounce package of cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 small pkg. Cool Whip, thawed
2 cups guava juice
1/2 cup sugar
1/4 cup cornstarch
Bake
cake according to package directions, substituting guava juice for water. In a
medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar
and vanilla and beat in. Slowly fold in the Cool Whip and refrigerate until
ready to use. In a medium saucepan, bring the 2 cups guava juice and sugar to a
boil. Make a paste out of the cornstarch and a small amount of water. Remove
guava juice from heat and stir in the cornstarch mixture. Return to heat and
bring back to a boil and boil for one minute. Cool in refrigerator.
Assembly:
Thickly
ice the cake with all of the cream cheese mixture. Glaze the top of the cake
with guava gel. Refrigerate until ready to serve.
