Category: Snacks, Dessert Recipe
INGREDIENTS:
- CAKE
- 1 box white cake mix
- 1 (3.5 oz) box strawberry gelatin
- 3/4 cup oil
- 2 tsp Rustlin' Rob's Mexican Vanilla
- 3/4 cup milk
- 4 eggs, separated
- 2 cups frozen strawberries thawed and chopped, don't drain
- 1 cup shredded coconut (optional)
- 1 cup chopped pecans (optional)
- FROSTING
- 1/2 stick butter, softened (1/4 cup)
- 1 box powdered sugar (3+1/2 - 4 cups)
- 1/2 of the strawberry mixture
DIRECTIONS:
- Preheat oven to 350°F. Lightly spray pan(s) with non-stick spray.
- Add cake mix, eggs, vanilla, milk, and vegetable oil to a mixing bowl. Use a hand mixer or stand mixer and mix well.
- Mix in the 1 cup of mashed strawberries and the (dry) strawberry gelatin.
- Mix 3 minutes, stopping to scrape the sides of the bowl a couple of times.
- Divide the batter evenly among layer pans or pour into a 9×13-inch baking pan. Cool the cake layers for 10 minutes in the pan before removing them to a wire rack. Wait until the cake is completely cool before frosting.
- For 9×13 pan bake 28 minutes or until a toothpick inserted in the center comes out clean. two 9-inches round or 9×9 inch square 28 to 31 minutes two 8-inch round or 8×8-inch square 30 to 33 minutes three 8-inch round 28 to 30 minutes
- Cream the butter until smooth. Add sugar one cup at a time to the butter mixture. Add strawberries and incorporate completely.
- Once the cakes are completely cooled place one layer of cake on a serving plate. Spread about 1 cup of the frosting on top in an even layer.
- Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake (if you have 3 layers). Frost the outside of the cake. An offset spatula makes it really easy to get an even layer.
NOTE: Please note the original Cake recipe used an 18.25-ounce cake mix. You can purchase two cake mixes. Use one complete 15.25 package plus measure 3 ounces out of the second cake mix. Store the remaining for next time. you may also use one 15.25 ounce cake mix PLUS add 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon baking powder.
