I’m just dropping by to hello and to share this wonderful cake recipe with you that I made this week.
I also added a few tweaks to it.
by Paula Deen
. 1 (18.25-ounce) box white cake mix (I bought two and added a 1/4 cup to make the correct amount)
. 1 (3-ounce) box strawberry - flavored instant gelatin
. 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed (I used unsweetened)
. 4 large eggs
. 1/2 cup vegetable oil
. 1/4 cup water
. Strawberry cream cheese frosting, recipe follows
. 1/4 cup butter, softened
. 1 (8-ounce) package cream cheese, softened
. 1 (10-ounce) package frozen strawberries in syrup, thaw and pureed
. 1/2 teaspoon strawberry extract
. 7 cups confectioners' sugar
. Freshly sliced strawberries, for garnish, optional
Preheat oven to 350 degrees F. lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin, add pureed strawberries, eggs, oil, and water, beat at
medium spread with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes (I left mine in oven for another 8 min)
or until wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat 1/4 cup of the strawberry
puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.)
Gradually add confectioners' sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries if desired.
(This cake stays moist 3 days later....very heavy cake)
I hope you enjoy and have a wonderful weekend!Pin It now!