This cake was my favorite as a child (and maybe still as an adult)! My mother would faithfully bake me this rich, delicious cake every single birthday for me. In college, I would often make it for friends' birthdays and other celebrations. I hope you enjoy this simple yet delectable dessert!
1- 3 ounce box of strawberry jello
1/2 carton of 10 oz. frozen strawberries, thawed to room temperature
1 box of white cake mix
4 eggs
1 cup cooking oil (I tend to use vegetable or canola)
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Generously grease three 9-by-1 1/2-inch cake pans with vegetable shortening, dust cake pans with flour, and tap out excess.
In small bowl, dissolve jello in 1/2 cup hot water, stirring rapidly with a fork or whisk. Add 1/2 box of strawberries to jello and beat with mixture. Blend cake mix and oil in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 60 seconds. With mixer still running at lowest speed, adding eggs one at a time. After all eggs added, increase speed to medium, and blend well. Decrease speed to low again to fold in jello and strawberry mixture.
Divide batter equally between prepared cake pans; spread to sides of pan and smooth with rubber spatula. Bake at 350 degrees in three greased and floured round cake pans. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 18 to 20 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
In small bowl, dissolve jello in 1/2 cup hot water, stirring rapidly with a fork or whisk. Add 1/2 box of strawberries to jello and beat with mixture. Blend cake mix and oil in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 60 seconds. With mixer still running at lowest speed, adding eggs one at a time. After all eggs added, increase speed to medium, and blend well. Decrease speed to low again to fold in jello and strawberry mixture.
Divide batter equally between prepared cake pans; spread to sides of pan and smooth with rubber spatula. Bake at 350 degrees in three greased and floured round cake pans. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 18 to 20 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
Glaze:
1 stick of butter
1/2 box of frozen strawberries, thawed to room temperature
1- 16 oz box or less powdered sugar
Melt butter in sauce pot over stove on medium heat; monitor carefully as not to burn the butter. Remove from heat when melted. Stir in sifted confectioners sugar, getting out lumps with a slotted spoon. Add strawberries, and continue to work out those lumps!
Poke each layer of the cooled cake with toothpicks.Begin by adding glaze to bottom layer, middle layer and finishing with the top layer. Concentrate on the top layer and leave the pretty strawberries to decorate the cake.
Poke each layer of the cooled cake with toothpicks.Begin by adding glaze to bottom layer, middle layer and finishing with the top layer. Concentrate on the top layer and leave the pretty strawberries to decorate the cake.
No comments:
Post a Comment