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Strawberry Supreme Cake




Source of Recipe


internet


List of Ingredients




Directions for three large cake layers:

2 boxes Duncan Hines Strawberry Supreme cake mix
2 small boxes Strawberry Jell-O
4 eggs
3/4 cup cooking oil
1 tablespoon flour
1 cup frozen, sweetened strawberries,crushed*

*Sugar free sweetener may be used without changing the quality of the cake recipe.

In large mixing bowl, mix dry jell-o, flour, and cake mixes. Add oil and eggs, mixing well. Add strawberries, stirring until thoroughly mixed. Pour mixture into three 8 or 9 inch cake pans which have been sprayed with a non-stick cooking spray. Bake at 350 degrees for 25 minutes, or until done.

DO NOT OVER-COOK. Cake is best when layers are slightly damp on top. Allow the layers to cool slightly before removing from pan. Cool completely before frosting cake.

Strawberry Spread for Cake Layers:

2 cups crushed strawberries, sweetened*

* Sugar-free sweetener may be used in place of sugar.

Frosting for Three Large Layers:

2 packages softened Philadelphia Cream Cheese**
2 cups powdered sugar
16 oz. softened Cool-Whip topping**
1 tablespoon vanilla

Blend cream cheese and sugar. Add Cool-Whip and vanilla. Mix thoroughly. Chill until stiff and spreadable. Frosting should be thick enough to spread and keep its form. A heavy layer of frosting makes this cake better.

Putting Together the Pieces:

Place bottom layer on large cake plate. Prick the cake layer all over. Spread a thin layer of the crushed strawberries on the cake, allowing the juices to drain into the layer. Then, spread with a thick layer of frosting. Repeat with other two layers. Frost sides of cake with remainder of frosting. Using the remaining crushed berries, drizzle some around the top rim of the cake, allowing the berries to slide down the cake sides. This provides a very appealing look and allows a more flavorful bite every time.

Keep chilled until ready to slice. This makes a VERY tall "BIG CAKE". It is definitely delicious and appealing to the eye.


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