Strawberry-Pecan Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 box white or yellow cake mix (approx. 18 to 21 ounces) 1 cup vegetable oil 4 large eggs 1 cup flaked coconut 1 package (3 oz) strawberry flavored gelatin 1/2 cup milk 1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve) 1 cup chopped pecans Strawberry Cream Cheese Icing: 1 package (8 oz) cream cheese, room temperature 1/2 stick margarine (2 ounces), room temperature 1 teaspoon vanilla 1/2 cup chopped pecans 1/2 cup strawberries, mashed (drain and reserve juice) 5 to 6 cups sifted powdered sugar (1 to 1 1/2 pounds)
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Directions: |
Directions:Mix cake mix with strawberry flavored gelatin. Add eggs, coconut, gelatin, and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350° for 35 minutes, or until cake tests done*. Spread frosting (directions below) over cake layers and sides of cake. To make icing, cream together cream cheese and butter; mix in vanilla and powdered sugar until a firm but spreadable consistency is achieved. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top. Store cake in an airtight container or wrapping; refrigerate.
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Personal
Notes: |
Personal
Notes: Lightly touch cake in the center with a finger; if it springs back, the cake is done.
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