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Simply Wonderful Strawberry Cake
Every one of the recipes in this chapter is unique. This strawberry cake is a very old recipe. The results, however, are very vogue. The cake is a luscious pink. Though made with a cake mix, your guests will never guess!
- 1 box white cake mix
- 2 tablespoons cake flour
- 3-ounce package dry strawberry gelatin dessert
- 1/2 teaspoon baking soda
- 1 cup frozen unsweetened strawberries, thawed
- 1/2 cup canola, or vegetable oil
- 1/4 cup butter or margarine, melted
- 1/2 cup evaporated skim milk
- 2 eggs, plus 2 egg whites; or 8 ounces (1 cup) egg-substitute
- 3 egg whites, beaten to consistency of meringue
- Yogurt Icing
- 4 ounces low-fat strawberry yogurt
- 3 cups powdered sugar
- 1 teaspoon grated lemon peel
- 1/2 cup toasted and chopped macadamia nuts
Preheat oven to 325 degrees F.
Combine cake mix with flour, gelatin and baking soda. Mix well. To this mixture, add strawberries, oil, butter and milk, and eggs or egg-substitute. Beat by hand or with a mixer at low speed until mixture is well-blended. Fold in the meringue with a down and over motion (do not beat) until egg whites disappear and all is well-blended.
Grease and flour 2, 9-inch layer cake pans; divide batter evenly between pans. Bake 30 minutes or until a cake tester comes out clean, unless you’re using a Bundt pan, which should bake 45 minutes. Cool cake on racks. Allow to cool completely before icing.
In a mixing bowl, combine yogurt with sugar. Beat until it is the right consistency for spreading. Fold in lemon peel and nuts. Turn one layer of cooled cake onto a pretty cake platter. Spread with icing. Place second layer over filling. Ice top and sides with remaining icing. Garnish with uniform slices of fresh strawberries dipped in sugar. Yummy... to say the least!
Yield: 8 to 10 slices.
Copyright Joyce LaFray. All Rights Reserved.