simple strawberry cake

Categories
Cake
Yield
16 Servings
MeasureIngredient
1 pack Martha White two-cup all-purpose flour
½ teaspoon Salt
½ teaspoon Soda
Eggs
1 cup Vegetable oil
1 cup Sugar
1 pack (3-oz) strawberry gelatin
½ cup Buttermilk
1 pack (10-oz) frozen strawberries; thawed
¼ cup Butter or margarine; softened
1 pounds Confectioner's sugar (up to)
½ cup Strawberry juice
½ cup Butter or margarine; softened
1 pounds Confectioner's sugar (up to)
4 tablespoons Milk

STRAWBERRY ICING

BUTTERCREAM ICING

Preaheat oven to 350 degrees. Grease and flour two 8-inch round cake pans.

Combine flour, salt and soda; set aside. Beat eggs in large mixing bowl.

Add oil, sugar, gelatin and buttermilk; stir vigorously until well blended.

Add flour mixture and blend well. Drain ½ cup juice from strawberries and reserve for Strawberry Icing. Fold berries into batter. Pour batter into prepared pans. Bake for 25-30 minutes or until golden brown. Remove from oven. Cool 5 minutes, turn out of pan onto rack and cool completely. Frost with Strawberry Icing or Buttercream Icing.

Strawberry Icing: Combine butter and confectioner's; add strawberry juice until desired spreading consistency. Beat until creamy.

Buttercream Icing: Combine butter and confectioner's sugar; add milk until desired spreading consistency. Beat until creamy.

MARTHA WHITE AD

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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