Summertime and the living's easy (Plus: Guava Chiffon Cake!)

Well, we are loving our summer vacation. We're still working (and in Matt's case, taking a class), but we are also being spoiled silly with all the trips we're taking to see family. We've seen lots of grandparents, aunts and uncles, cousins, and of course, we saw our parents and siblings recently too. Just this last Sunday, Matt's sister Liesle flew in and visited for a few days before we dropped her off at the MTC (Missionary Training Center) this morning. We visited with family, went shopping at the mall (Matt waited outside and read), and visited the Salt Lake Temple. We had so much fun! She is going to be an awesome missionary!

Aside from family trips, we are also having lots of fun with our friends in the neighborhood. We had a great luau with our ward, complete with the most delicious guava chiffon cake you can imagine. I signed up to make it just so that I would have the recipe and I could make it again later. Because, you know, I only do these things selfishly :)

And since I won't tantalize you with the mention of such a decadent cake and not give you the recipe, I'll add it here. Just so you know, this recipe is more complicated and involved than the things we usually bake. But sometimes, you just need to go the extra mile. Especially for dessert :)


Ingredients:
•    1 package Yellow Cake Mix
•    1 1/3 C Guava juice (Kern’s Nectar)***
•    3 Eggs
•    1/3 C Vegetable oil

•    1 small package Strawberry Jello

•    1 8-ounce Package cream cheese, softened
•    1/3 C Sugar
•    1 tsp Vanilla
•    1 small package Cool Whip, thawed

•    2 C Guava juice
•    1/2 C Sugar
•    1/4 C Cornstarch

***Overall, you will need about three cans of Guava nectar (if you buy the soda can size at the store). You'll have a little bit left over.

Directions:
1. Combine cake mix, juice, eggs and oil.  Pour in 9x13 prepared (greased/floured) baking pan and bake according to instructions on the box.
2. In small saucepan, boil jello mixture (just jello powder and boiling water--don't add the cool water) according to instructions. Poke holes in cake and pour jello mixture over the top. Cool completely in fridge.
3. 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.
4. In a medium saucepan, bring the 2 cups guava juice and sugar to a boil. Make a paste out of the cornstarch with a small amount of water. Stir in the cornstarch mixture. Return to heat and bring back to a boil and boil for one minute. Cool slightly in refrigerator.

To assemble cooled cake:
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.

This cake is THE BEST. It is most delicious chilled. Prepare to be amazed. This is definitely the recipe of the summer so far!