Thursday, May 13, 2010

Strawberry Cake

Today I'm posting a cake recipe that Cory and I really like. It's strawberry cake with strawberry cream cheese icing. Here's what you need for the cake.

1 pkg. plain white cake mix

1 3-oz. pkg. strawberry gelatin

1 cup mashed fresh strawberries with juice (1 1/2 cups whole berries)

1 cup vegetable oil

1/2 cup milk

4 eggs

1 cup grated coconut

1/2 cup chopped pecans

And for the icing you'll need:

1 (8 oz). pkg. cream cheese, at room temperature

1 stick butter, at room temperature

3 1/2 cups confectioners' sugar, sifted

3/4 cup fresh ripe strawberries, rinsed, capped and mashed to make 1/2 cup, then drained well

1/2 cup grated coconut

1/2 cup chopped pecans


Combine the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer until the strawberries are well blended into the batter. Fold in the coconut and pecans. Divide the batter among three 9 inch prepared cake pans. Bake at 350 degrees for 28-30 minutes or until done. Allow cakes to cool completely before frosting them.

To make the icing mix the butter and cream cheese until fluffy. Next add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.

After you frost your cake let it chill uncovered in the refrigerator for about 20 minutes, then cover it. You store this cake in the fridge and it will keep for about a week. Enjoy!

I hope everyone has a fantastic weekend. Cory & I are super excited for our pals, Rachelle & Craig, and their wedding on Saturday. Congrats, you guys :)

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