Guava Cake

by Dix Wright

1 package strawberry cake mix
1 8 ounce cream cheese
1 12 ounce frozen concentrated Guava juice, thawed and divided
½ cup powdered sugar
1 8 ounce frozen whip topping thawed
3 tablespoons cornstarch
¼ cup water

Preheat oven to 350°. Mix cake mix following directions on the back of the box substituting guava yogurt for the water. Cool cake completely.

Combine cream cheese, 2 tablespoons guava juice and powdered sugar. Fold cool whip into guava mixture. Spread on cake and chill.

Bring the remaining guava juice to a boil. Mix the cornstarch with the water. Stir cornstarch mixture in the guava juice until thickened. Remove from heat and cool. Spread over top of the cake and chill.