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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

STRAWBERRY CAKE Recipe

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This recipe for STRAWBERRY CAKE is from The Todd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

STRAWBERRY FROSTING
Ingredients:  
Ingredients:  
1 WHITE CAKE MIX
3 SCANT TBLS. FLOUR
1 SMALL PACKAGE STRAWBERRY JELLO
1½ CUPS THAWED FROZEN STRAWBERRIES IN JUICE
½ CUP COLD WATER
⅓ CUP VEGETABLE OIL
4 LARGE EGGS
Directions:
Directions:
350º 9X12" CAKE PAN

BLEND CAKE MIX, FLOUR, JELLO, WATER, OIL, AND EGGS. WITH ELECTRIC MIXER, BEAT FOR 5 MINUTES. ADD ¾ CUP THAWED STRAWBERRIES. POUR INTO GREASED AND FLOURED CAKE PAN AND BAKE FOR ABOUT 40 MINUTES OR UNTIL MIDDLE SPRINGS BACK WHEN TOUCHED OR TOOTHPICK COMES OUT CLEAN.

WHEN CAKE IS STILL WARM, BUT NOT HOT, APPLY FROSTING (BELOW)
 

STRAWBERRY FROSTING
Ingredients:  
Ingredients:  
2 1/2 CUPS POWDERED SUGAR, SIFTED
3/4 CUP THAWED STRAWBERRIES, SWEETENED
Directions:
Directions:
WITH ELECTRIC MIXER, BEAT SUGAR AND STRAWBERRIES UNTIL WELL BLENDING. IF BATTER IS TOO THICK, A TINY BIT OF MILK AT A TIME. FROSTING WILL BE THIN SO IT WILL SOAK INTO THE CAKE.
Number Of Servings:
Number Of Servings:
12

 

 

 

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