"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Strawberry Cake, by Andre' Roques, is from Chef's of RodnReel Volume 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cake - 1 Box White Cake Mix 1 Box Strawberry Jello 2/3 Cup Vegetable Oil ½ Cup Water 4 Eggs 2/3 Package Frozen Strawberries (Or 2 Cups Fresh Strawberries cut in small pieces mixed with 4 Tablespoons of Sugar) ½ Stick Butter Icing - 1 Box Powdered Sugar 1/3 Box Strawberries (or 1 Cup of Fresh Strawberries cut in small pieces with 2 tablespoons of sugar). 4 Ounces Philadelphia Cream Cheese 1 Teaspoon Vanilla
Note: If using frozen strawberries, cut 1/3 of package while still frozen. Put 2/3 in separate bowl from the other 1/3 and let both thaw completely.
Mix cake mix, Jello, oil, water and eggs beating after each addition. Add the 2/3 cups of completely thawed strawberries and mix well. Pour in lightly greased and floured 13 X 9 baking pan. Bake at 350 degrees for 25 minutes. Let cool before icing.
Melt the butter and combine all ingredients and mix thoroughly. Ice cake completely.
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