Food You Can Eat: Strawberry Cake

I should have made this as a sheet cake. My layer cake result wasn’t beautiful (sigh). I have never mastered the art of the layer cake (although I’m sure that Butcher could show me the error of my ways). I may have told this story before: many years ago, when we were poor as church mice, I made a birthday cake for my mother. She was a rather judgmental person, so I was already fretting that it wouldn’t pass muster. It was stacked, filled, and frosted, but had an unmistakable tilt. Someone, who shall remain nameless, said “I’ll fix it”, grabbed the plate, and gave it a few good shakes. The cake pretty much fell apart into chunks, and I dissolved into tears. Twenty years later it is a funny story, and the phrase “let me shake it for you” is used to connote unhelpful assistance . . . Anyway, be gentle with your comments on the appearance of this cake; I promise that it tastes better than it looks! P.S., I have a neighbor who is happy to take any of my baking, so this cake wasn’t used to kill those who shouldn’t be having more than a taste of it.

Ingredients:

CAKE:

• 1 package white cake mix (regular size)
• 1 package (3 ounces) strawberry gelatin
• 3 tablespoons sugar
• 3 tablespoons all-purpose flour
• 1 cup water
• 1/2 cup canola oil
• 2 large eggs
• 1 cup finely chopped strawberries

FROSTING:

• 1/2 cup butter, softened
• 1/2 cup crushed strawberries
• 4-1/2 to 5 cups confectioners’ sugar

Directions:

Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment.

In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans.

Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.