| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cakes | 16 | Servings | |
INGREDIENTS
| 3 | oz | Strawberry gelatin |
| 3 | tb | Flour |
| 1 | pk | Yellow cake mix (18 oz.) |
| 1 | c | Oil |
| 1/2 | c | Water |
| 4 | Eggs, beaten | |
| 1 | ts | Almond extract |
| 1 | c | Walnuts, chopped |
| 8 | oz | Frozen strawberries, thawed |
| 1/4 | c | Margarine, softened |
| 1 | lb | Confectioners' sugar |
| 1/2 | ts | Vanilla extract |
| 8 | oz | Frozen strawberries, thawed |
INSTRUCTIONS
STRAWBERRY FROSTING Combine gelatin and flour in large bowl. Add cake mix, oil, water and eggs; beat until mixture is smooth. Stir in walnuts and strawberries. Pour into 2 greased and floured 9-inch cake pans. Bake at 350 degrees for 25 to 30 minutes. Remove to wire rack to cool; turn onto serving plate. Frost with Strawberry Frosting. Strawberry Frosting: Cream margarine, sugar, and vanilla in bowl together until light and fluffy. Stir in enough strawberries to make of spreading consistency. Source: St. E. Sampler, Recipes From St. Elizabeth Auxillary Posted to MM-Recipes Digest V4 #309 by "Robert Ellis" <[email protected]> on Nov 28, 1997
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