Ingredients
| Cake 1 box white cake mix |
| 1 tablespoon White Lily self-rising flour |
| 1 small box strawberry gelatin |
| ¾ c. vegetab.e po; |
| 1 c. fresh or frozen strawberries (thawed until mushy) |
| 4 large eggs |
| Icing 1 stick butter |
| 1 box powdered sugar |
| ¼ tsp. vanilla extract |
| ½ c. frozen strawberries (thawed) |
Preparation
1.Preheat oven to 350°.
2. For cake, mix together cake mix, flour, gelatin, oil, ½ cup water and strawberries.
3. Add eggs, one at a time, beating well with a mixer after each addition. Divide batter among 3 (8-inch) round cake pans that have been greased and floured.
4. Bake for about 25 minutes. Let cool completely.
5. For icing, beat butter with a mixer, gradually adding sugar, until smooth. Add vanilla and strawberries, and mix well. Avoid adding too much syrup from the strawberries or icing could become too thin.
4. Frost cake layers with icing. Garnish with fresh strawberries, if desired.
Serves 12.
Nutritional Information: Calories: 390; Fat: 23g; Cholesterol: 80mg; Sodium: 115mg; Total Carbohydrates: 43g; Dietary Fiber: 0g; Sugars: 40g; Protein: 3g.
Recipe from It’s Gonna Be Good, Y’all by Brenda Gantt (83 Press, 2021).
