Guava Cake

For the cake and frosting:

• 1 package yellow cake mix
• 1 1/3 cup guava juice
• 3 eggs
• 1/3 cup vegetable oil
• 1 8 oz package of cream cheese, softened
• 1/3 cup of sugar
• 1 tsp vanilla
• 1 small package of whipped topping, thawed

For the guava gel:

• 2 cups guava juice
• 1/2 cup sugar
• 1/4 cup cornstarch

Directions:

1. Mix up the cake batter, but substitute guava juice for the water. Bake according to the package instructions.
2. In a mixing bowl, beat the cream cheese until fluffy, then beat in the sugar and vanilla. Fold the whipped topping into the mixture and refrigerate until the cake is ready to be frosted.
3. To make the gel, bring the guava juice and sugar to a boil. In a small bowl, mix the cornstarch with enough water to make a paste. Remove the juice from the heat and whisk in the cornstarch paste. Now bring back to a boil for one minute, then cool in the refrigerator.
4. When the cake is finished, ice it completely with the whipped cream frosting, setting aside a little bit of the frosting. Spread the guava gel over the top of the cake, then using a piping bag (I just cut the corner out of a ziplock) make a little ridge out of the remaining frosting so the gel doesn't run down the sides. Return to the refrigerator and serve cold.