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

Strawberry Pound Cake Recipe

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This recipe for Strawberry Pound Cake, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Stout


1 box white cake mix
1 .03 oz. pkg. of sugar free or regular strawberry Jell-O
3/4 c. Wesson Oil
1/2 c. water
4 eggs
1/2 small pkg. frozen dessert strawberries (reserve other 1/2 for icing)

1/2 stick melted margarine or butter
1/2 box of powdered sugar
Frozen strawberries

Mix all cake ingredients together in a large bowl. Bake at 350 degrees for 1 hour in spout pan or 35-35 minutes in layer pans. For dark or coated pans lower temperature to 325 degrees.

Icing: For a spout pan: Mix melted margarine or butter, powdered sugar and enough of the remaining frozen dessert strawberries to make a good consistency to drizzle icing over cake. Icing will become soft to the touch as it sets up. For a layer cake double recipe.

Serving suggestion: Add low-calorie Cool Whip as a topping.




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