Pink Moscato Layered Cake with Dreamy, Creamy Cream Cheese Frosting

Preheat oven to 350°

Cream together:

½ C softened butter
¼ C canola oil
1 ¾ C sugar

Add and mix:
4 eggs
1 t vanilla

Add and mix:
3 C cake flour – I never have cake flour so here is a substitute for cake flour – 3 C flour minus 6 T and then add 6 T cornstarch
1T and 1/2t baking powder
1 t salt 

Add alternately with flour mix:
1 ½ C seedless strawberry jam
½ C Moscato

Mix well and pour into 3 well-greased 8 or 9 inch round cake pans. 

Bake for about 30 minutes. Check with toothpick and take out as soon as the toothpick comes out clean. Don’t over bake.

Cream Cheese Frosting

Beat together well:

2 8 oz. Cream cheese, softened
¾ C butter, softened
4 t vanilla
6 C powdered sugar

While beating add 5 – 7 T whipping cream (not cool whip – un whipped whipping cream) and beat well. That is the secret to the creamy, dreamy frosting.

Cool cakes completely.

Brush the tops of each layer with Moscato

Layer:

Cake
Frosting
Sliced Strawberries
repeat and finish with frosting on top.