Here's a little something you can throw together for the Memorial Day Cook- out that will really take their breath away. This is a recipe my mother made for us when we were kids. I hadn't had it in like a million years but
I had an emotional need for a big pink cake recently. So I dug out the recipe and gave it a shot. I was pleasantly surprised that my adult and slightly jaded palate still thought it was yummy. I used frozen strawberries since I was trying to clean out the freezer but if you have good local strawberries already, they would be great. Just `chop'em up fine before adding. If you make cupcakes, feel free to stick little paper flags in them for the holiday festivities, then salute yourself for creating such a fine feast for the eyes and the palate.Big Pink Strawberry Cake
1 White Cake Mix ( I used Duncan Hines)
1(3 oz.)pkg. strawberry jello
1 T. flour
4 tsp. sugar
3/4 c. vegetable oil
1/2 c. water
5 oz. frozen strawberries, thawed and drained( save the juice)
Preheat oven to 350. Grease and flour 3- 8" cake pans.
Combine cake mix, jello, flour and sugar in a bowl and mix well. Add the oil.
Add eggs 1 at a time, beating well after easch addition. Add the stawberries and water and mix well again.
Divide between the pans. If you have a scale, weigh the batter so that the layers will bake evenly.
Bake for 25- 30 minutes until layers pull slighlty from edge and it passes the toothpick test.
Cool in pan for 10 minutes and then de- pan and cool on a rack.
Big Pink Cake Frosting
5 oz. frozen strawberries, thawed and drained (save the juice)
2 pounds of powdered sugar, sifted
8 oz. sweet butter, softened
1/2 tsp. vanilla
lemon juice to tast
Pinch of salt
Beat the strawberries, butter, salt and sugar until smooth. Add the reserved juice to make a spreadable consistancy and add the flavorings. I like a bit of lemon to balance all that sugar.
Get your groove on with the pastry bag.
Prepare for the oohs and aahs.