Sooooo Good (Though Not Really Good For You)

This cake is so good. It is dense, like a pound cake. Eat it. Savor it. Enjoy it. Don't look at the calories. Don't weight yourself the next day. Have no regrets! (Just don't make this too often!)

Strawberries and Cream Butter Cake

Ingredients:

1 roll Pillsbury refrigerated sugar cookie dough
1 1/4 LAND O LAKES unsalted or salted butter, softened
3/4 cup granulated sugar
3 eggs
3 1/2 teaspoons vanilla extract
2 1/4 cups unbleached all purpose flour
1 can (14 oz) sweetened condensed milk
1/3 cup strawberry preserves
2 cups heavy whipping cream
2 tablespoons powdered sugar
1 lb fresh strawberries, sliced (2 1/2 cups)

Directions:

Heat oven to 350 degrees F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with non-stick cooking spray. Beak up cookie dough in pan; press to cover bottom of pan.

In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 2 teaspoons of the vanilla until well blended. On low speed, alternately beat in about 1/3 of the flour and 1/2 of the condensed milk, ending with flour addition, until blended. Pour batter over dough in pan, spreading gently to cover.

Drop teaspoonfuls preserves onto batter; with knife, swirl preserves into batter.

Bake 45 to 55 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool until slightly warm, about 1 hour.

In small bowl, beat whipping cream, powdered sugar, and remaining 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form.

Serve warm cake with whipped cream and strawberries. Store covered.

Makes 16 servings.

Nutrition information: 590 calories, 34 g fat, 130 mg cholesterol, 150 mg sodium, 63 g carbohydrate, 1 g fiber, 40 g sugar, 7 g protein.

Source: I found this on the Pillsbury website. You can find it here.

Notes: Seriously, this was sinfully good.