Ingredients: |
Ingredients: STRAWBERRY CAKE:
1--10 oz. package frozen sweetened strawberries, thawed
1 box white cake mix, without pudding
1--3 oz. box strawberry gelatin
3 eggs
1/2 cup vegetable oil
1/4 cup water
toothpicks or some type of skewers
FROSTING:
1/2 cup butter
1 lb. powdered sugar
1 tsp. vanilla extract ( I use Mexican vanilla)
1/2 cup (at least) strawberry juice, reserved from the frozen strawberries
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Directions: |
Directions:Preheat oven to 350 degrees. Reserve 1/2 cup strawberry juice from the frozen strawberries for frosting (I sometimes buy larger package, have more juice, adjust as needed if you like more icing/glaze). Combine cake mix, gelatin, oil, water, eggs and strawberries. Beat until well blended.
Pour batter into 3 greased and floured 8 inch round pans (or I use foil pans in rectangular size if taking to people). Bake 30 to 35 minutes...make sure not too soft in very center. Recipe calls for you to cool cake all the way down.......I do not let it get cool. After the cake is out of the oven for a few minutes but NOT cool, punch holes all over the top with toothpicks or long wooden skewers....whatever you have that is long and skinny and can poke holes. Then pour half of the well mixed frosting glaze over the top of the cake and spread. It will melt and go down into the little holes...and make sure it has some room to fall down around the sides. After that layer seeps down into cake there will be room to pour more, and spread, and keep going until all is used up. The more holes you poke and the more icing you use while cake is warm, the more juicy the interior of cake will be. If you prefer less sweet and juicy, let the cake cool down more and make sure the icing is mixed very well and smooth....and don't worry about the holes or just poke fewer holes. Then icing will stay more on top. |
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