| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1 |
pk |
Martha White two-cup all-purpose flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Soda |
| 3 |
|
Eggs |
| 1 |
c |
Vegetable oil |
| 1 |
c |
Sugar |
| 1 |
pk |
(3-oz) strawberry gelatin |
| 1/2 |
c |
Buttermilk |
| 1 |
pk |
(10-oz) frozen strawberries; thawed |
| 1/4 |
c |
Butter or margarine; softened |
| 1 |
lb |
Confectioner's sugar (up to) |
| 1/2 |
c |
Strawberry juice |
| 1/2 |
c |
Butter or margarine; softened |
| 1 |
lb |
Confectioner's sugar (up to) |
| 4 |
tb |
Milk |
INSTRUCTIONS
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 1/2 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, http://www.erols.com/hosey.
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”