Simple strawberry cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Martha White two-cup all-purpose flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Soda |
| 3 | 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 |
Directions
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, .