STRAWBERRY CAKE
From Lyn Sewell
Cake:
1 box (8-10 oz.) frozen strawberries
3 oz. pkg. strawberry jello
1/2 cup hot water
1/2 cup vegetable oil
4 eggs
1 box yellow cake mix
1/2 cup nuts
Thaw one box of frozen strawberries and reserve the juice.
Dissolve strawberry jello well with 1/2 cup hot water.
Add strawberries, dissolved jello, 1/2 cup vegetable oil, and 4 eggs to yellow cake mix and beat 4 minutes.
Fold in 1/2 cup nuts, if desired.
Bake according to cake mix instructions for layer cake or 9 x 13 inch pan.
Icing:
1/2 cup butter
1 lb. powdered sugar
approx. 1/3 of the strawberry juice that was reserved from frozen berries
Whip to consistency of icing.
Lyn's note: This recipe is from Vicki Temple's mother in 1970. Vicki was my college roommate and bridesmaid in my wedding.
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