Rosalyn Carter
Strawberry Cake

No Photo

Ingredients

  • 1 (18.25 ounce) box yellow or white cake mix*
  • 1 small box strawberry gelatin
  • 3/4 cup vegetable oil
  • 1 cup chopped nuts (optional)
  • 4 eggs
  • 2 tablespoons all-purpose flour
  • 1 (10 ounce) package frozen sliced strawberries, thawed, or 1 pint fresh berries sprinkled with 1/2 cup sugar
  • 1/2 pint heavy cream, whipped

Instructions

  1. Heat oven to 350 degrees F. Grease a 10 inch angel food or Bundt pan.
  2. Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl. Beat on medium-high speed for 3 minutes or until well blended.
  3. Pour batter into pan and bake for 55 to 65 minutes or until tester comes out clean.
  4. Cool for 10 minutes on rack.
  5. Turn out and cool completely.
  6. Serve plain or with lightly sweetened whipped cream.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.



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