"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rosalynn Carter, Strawberry Cake Recipe

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This recipe for Rosalynn Carter, Strawberry Cake, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Maynard, daughter of Dewey and Elizabeth Hanson
Added: Saturday, April 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. yellow or white cake mix
1 pkg. (3 oz.) strawberry gelatin
3/4 cup vegetable oil
1 cup chopped nuts
4 eggs
2 tablespoons flour
1 pkg. (10 oz.) frozen sliced sweetened strawberries, thawed, or 1 pt. fresh sliced strawberries with 1/2 cup sugar
1 pt. heavy cream, whipped
1 tablespoon sugar

Directions:
Directions:
1. Preheat oven to 350F. and grease a 10 inch angel food cake pan or 10 inch Bundt pan.
2. Combine cake mix, strawberry gelatin, vegetable oil, nuts, eggs, flour and strawberries in large bowl. Beat with electric mixer at medium-high speed for 3 minutes or until well blended.
3. Pour batter into pan and bake for 55 to 65 minutes or until a cake tester poked in center comes out clean.
4. Cool for 10 minutes on rack. Turn out of pan to cool completely. Serve plain or with sweetened whipped cream.

 

 

 

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