Strawberry Cake, Catherine's Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: NOTE: Consider alternate Triple-Decker Strawberry Cake
3 ounces strawberry Jell-O
1 Duncan Hines Classic White Cake Mix
½ cup vegetable oil
½ cup water
5 oz. frozen strawberries
4 eggs lightly beaten
Icing Ingredients:
3 cups Confectioner's sugar (a pound box is 4 cups)
5 oz. frozen strawberries
1 stick butter, softened
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Directions: |
Directions:1.Prep: preheat oven to 350°F for metal or glass pans. Grease and flour sides and bottom of two 9" pans with shortening or oil spray.
2.Mix: Blend all ingredients in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
3.Bake: Bake for 28-32 minutes. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting. (Generally, I freeze the cake to make it easier to apply icing).
Icing:
Mix all ingredients (use wire whip of the mixer for about 30 seconds on very slow to blend, and then 2-3 minutes until fluffy). Add more Confectioner's sugar if not stiff enough to spread. Spread on cake.
Note: I used thawed strawberries, drain them or this will be to thin. |
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Personal
Notes: |
Personal
Notes: This recipe is from the family of Stan Simpson. It was passed down through his grandmother to his mother, Catherine. Ute was kind enough to track it down and share it with us. So far, every time it has been made, there is not a crumb left!
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