"Hunger is the best sauce in the world."--Cervantes

Strawberry Cake Recipe

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

Carol Bumpass
Added: Saturday, September 19, 2009


1 yellow or white cake mix
1 3-oz. pkg. instant strawberry Jello
3/4 c. vegetable oil
4 eggs
2 tbsp. all-purpose flour
1 cup chopped pecans
1 10-oz. pkg. frozen strawberries, sweetened, or
1 pt. fresh strawberries, plus 1/2 c. sugar
1 8-oz. pkg. cream cheese, softened
1 tbsp. milk
1 tsp. vanilla
dash of salt
2-1/2 c. confectioner's sugar

Mix all ingredients in a bowl and beat with mixer at medium speed for 3 minutes. Pour into a well-greased tube pan or Bundt pan and bake at 350 for 60-65 minutes. Cool in pan for 10 minutes, then turn out on rack to finish cooling. ICING: Blend first 4 ingredients. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk a tbsp. at a time. Tint with a drop of red food coloring.




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