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Strawberry Cake




Source of Recipe


Cooking with Paula Deen


List of Ingredients




1 box white (vanilla) cake mix
1 (3 oz.) box strawberry jello
1 (10 oz.) pkg. frozen strawberries in syrup, thawed and pureed
4 lg. eggs
1/2 c. vegetable oil
1/4 c. water

STRAWBERRY CREAM CHEESE FROSTING:
1/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (10 oz.) pkg. frozen strawberries in syrup, thawed and pureed
1/2 t. strawberry extract
7 c. confectioners' sugar


Recipe



Preheat oven to 350°. Lightly grease 2 round 9-inch cake pans. In a large bowl, combine cake mix and jello. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans and bake for 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Spread Strawberry Cream Cheese Frosting in between layers and on top and sides of cake.

STRAWBERRY CREAM CHEESE FROSTING:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 c. strawberry puree, reserving remaining for another use. Beat in extract. Gradually add confectioners' sugar, beating until smooth. NOTE: For pinker frosting, add 2 to 3 drops of red food coloring to frosting.