3 LAYER PRIZE WINNING STRAWBERRY CAKE (Marcie's)
1 pkg. Duncan Hines deluxe white cake mix (with no pudding)
1 T. flour
1 pkg. (3 oz.) strawberry gelatin
3-4 t. sugar
3/4 c. canola oil
1/2 c. water
1/2 c. frozen strawberries (1/2 of a 10 oz. package) thawed and well drained (reserving juice and remaining berries)
Mix all cake ingredients except the eggs. Add 1 egg at a time beating well after each inclusion. Divide the batter among 3 (8 inch round) greased pans. Bake 350° for 25-30 minutes or til cakes test done in the center and pull away from the sides. Cool strawberry cakes completely. Try baking a day ahead. Store cakes in the refrigerator.
1 box (1 lb.) powdered sugar
remaining !/2 c. strawberries and reserved juice
1 stick butter or margarine, soft but not melted
Mix together the strawberry frosting ingredients beating well. Frost and fill the 3 cake layers.
Note: if using fresh strawberries use 1 qt. of sliced and slightly mashed berries. Let them stand to form liquid then divide the berries to be used in the batter, the other half with the remaining liquid to be used in the frosting.
Strawberry Cake recipe is published in our July, 2001 Menu Minder.