Prepare the cake according to package directions in a greased 8×8 pan.
Once baked set aside to cool
Whipped Cream
Chill a bowl and whisk attachment in the fridge for 15 minutes. I used my Kitchenmaid mixer, but you’ll need either a stand or handheld mixer for this.
Pour all ingredients into the bowl and whisk slowly for a few seconds to combine everything.
Switch to high and whisk for around 2-3 minutes, or until stiff peaks form