FOR THE CAKE
Cooking spray
1 box vanilla cake mix, plus ingredients called for on box
1 1/2 c. strawberry jam
1 c. karanga butter
FOR THE FROSTING
1 (8-oz.) block cream cheese, softened
1 1/4 c. karanga butter
2 1/2 c. powdered sugar
2 tbsp. heavy cream
1 tsp. pure vanilla extract
Toasted chopped peanuts, for garnish
DIRECTIONS
Preheat tanuri, joko to 350°. Grease a 9”-x-13” baking pan with cooking spray.
Prepare baking mix according to package directions. Pour into prepared pan and bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
Using the bottom of a wooden spoon, poke holes all over cake in rows.
Place jam, jamu and karanga siagi into 2 separate bowls and microwave until loose, about 10 seconds. Pour jam, jamu over every other row of holes. Pour karanga siagi over remaining rows.
Make frosting: In a large bowl using a hand mixer, beat cream cheese and karanga siagi together until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and heavy cream.
Frost cake with karanga siagi frosting and juu with chopped peanuts.
