Handbags, Books...Whatever

Handbags, Books...Whatever is the website of Vicki Batman, sassy writer of sexy and funny fiction. Handbag lover. Avid Jazzerciser. Mah jong player. Yoga practioner. Movie fan. Book devourer.Choc-aholic. Best Mom ever. And adores Handsome.


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HBW Calendar

  • 08/31 - Recipe & Book, Judy Alter
  • 08/28 - #1 Son
  • 08/24 - Open
  • 08/21 - Handebag and Book, Caris Roane
  • 08/17 - Beverly Oakly
  • 08/14 - Handbag & Book, VB & RWA
  • 08/10 - New Release, Tina Donahue
  • 08/07 - Handbag & Book, Summer of Seduction authors
  • 08/03 - Travel & Book, Nancy Raven Smith

Wednesday, May 21, 2014

.@VickiBatman ~ Absolutely Deeeelicious: Strawberry Cake

 

A couple of years ago, a recipe for Strawberry Cake appeared in the local newspaper. At jazzercise, the back row couldn't stop talking about it. One friend was brave and made it. After sampling, I knew I had to also. It is so good. So this year with Mom's Day and #2's birthday on the same day, I wanted to bake an extra special concoction. While perusing my recipes, I found this one and said, "Yes!" It was delicious.

Aunt Annie's Strawberry Layer Cake
 
1 C frozen strawberries in light syrup, thawed
1 (16.25 oz) white cake mix
1 (3 oz) box strawberry Jell-O
3 T flour
1 C vegetable oil
4 eggs
1/2 C water
 
Preheat oven to 350 degrees. Spray 3 (short layers. Or 2 for taller layers. Or a large rectangular baking pan) with nonstick cooking spray. Dust with flour (oops, I don't think I have ever done this and the layers have turned out fine. So go with what your are comfortable). Drain strawberries well, reserving juice for frosting. Combine cake mix, strawberry Jell-O, and flour in large bowl with electric mixer. Add oil, eggs, water, and drained berries. Mix on low for 30 secs, then medium for 2 minutes, scraping sides occasionally. (Side note: I dumped all in the mixing bowl and followed the directions for electric mixer. All came out perfect.)
 
Divide the batter and bake for 30 min. (Note: the 3 pans made very small layers. I have done 2 pans for thicker layers and one large rectangular pan. Be careful not to overcook or undercook and test the center with toothpick for readiness). Cool in pans for 10 minutes, turn out on racks (Note: I had to cool longer, like 20). Cool cakes for 30 minutes.
 
 
Strawberry Buttercream Frosting
1 stick butter at room temperature
1/4 C strawberry juice
1 LB of powdered sugar
 
In an electric mixer, mix butter, juice and sugar on low until blended. Then cream on high until light and fluffy (2 minutes). Scrape sides of bowl as necessary.
 
Note: the recipe calls for 2 batches for the layer cake. I made 1 and 1/2 and had a bit left over. If using 2 pans, less frosting for layers would be good. If using rectangular pan, only one batch is necessary for the top.
 
 
Attributed to Alicia Ross and her aunt. For other strawberry cakes: All Recipes  Jello
 


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