| 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"
<rpearson@snowcrest.net> on Nov 28, 1997
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