Email to Cat      

White Cake with Strawberry Icing

Source of Recipe


From "Paula Deen Celebrates!" by Paula Deen



List of Ingredients



• 1 (18.25-ounce) package white cake mix
  
• 1 stick real butter, softened (½ cup)
  
• 3 large eggs
  
• .
  
• -- Icing --
  
• 4 Tbsp (½ stick) unsalted butter, softened
  
• 4 cups sifted powdered sugar (about 1 pound)
  
• 6 ripe strawberries, hulled and mashed
  
• .
  
• 6 whole berries, for garnish
  
• Optional garnish: Additional strawberries with green tops, partially dipped in melted white baking chocolate
  






Instructions



1. Preheat oven to 375° F. Grease and flour a 13- x 9-inch baking pan.
   
   
2. Blend the cake mix, 2/3 cup water, the stick of softened butter, and all 3 eggs in a large bowl of an electric mixer. Speed up mixer a bit and continue about 3 minutes, until batter is well blended.
   
   
3. Pour batter into the oblong baking pan and bake at 375° for 28 to 30 minutes, until the center of the cake springs back when pressed. Cool in the pan on a wire rack for about 15 minutes.
   
   
4. Make the icing:
   Place the butter and 2 cups of the powdered sugar in the bowl of an electric mixer. Beat at low speed until blended. Add the mashed strawberries and mix at medium speed until well combined. Add the remaining 2 cups powdered sugar and beat until frosting is creamy and smooth. It should be thick enough to stand up on a spoon. If too thin, add more powdered sugar. If too thick, add a teaspoon or two of milk.
   
   
5. Frost the cooled cake in the pan. For decorative effect, make swirls in the frosting with a clean spatula. Garnish with the whole strawberries. Cut cake into 12 to 16 pieces and store, covered, in the refrigerator for up to 5 days.
   
   If desired, at serving time, garnish each dessert plate with a whole berry half dipped in white chocolate.