The Best Strawberry Cake Ever

found this recipe Here

Printable Version

Ingredients:

1 (18.25 ounce) box white cake mix

1 (3-ounce) box strawberry-flavored instant gelatin (Jello)

1 (15-ounce) package frozen strawberries in syrup, thawed and pureed- I could not find this so I used fresh strawberries with a little sugar to bring out the juices. Then I pureed them. Can't imagine it being any better.

4 large eggs

1/2 cup vegetable oil (I used Canola Oil)

1/4 cup water

Strawberry Cream Frosting ingredients:

1/2 cup real butter only softened

1 - (8oz.) package cream cheese, softened

1 (10 oz.) package frozen strawberries in syrup, thawed and pureed- again, I just pureed fresh strawberries with a little sugar

1/2 teaspoon strawberry extract I didn't have this, so used almond extract

7 cups confectioners sugar

Freshly sliced strawberries, for garnish, if desired

Method:

Preheat oven to 350 degrees F. Lightly grease 2 round cake pans. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. For the frosting:

Beat butter and cream cheese at medium speed until creamy. Beat in 1/4 cup of the strawberry puree and strawberry extract. (The rest of the puree is left over but can be used in smoothies or on ice cream for a delicious treat.) I didn't have this problem since I used fresh strawberries and sugar to puree just enough for 1/4 cup.

Gradually add the confectioners sugar and beat until smooth. Spread frosting in between layer and on top and sides of cake. Garnish with fresh strawberries, if desired.

German Chocolate Cake with Butterscotch Icing

I wish you could have seen this cake about 30 minutes before I took this picture. I had decided not to publish because the top layer kept falling. It was an ugly sight.  Fortunately, this makes a ton of icing. It set up while in the refrigerator and I was able to
move it. Not beautiful, but acceptable, and it tastes great. Just don't make it the first time for a bake sell. You can find the recipe
Here  The ( ) are my notes.

Printable Versio

Red Velvet Cake

                                                       I have been making this cake for years, but couldn't find it on                                                       

my blog when I was ready to make it. So here it is. It is a favorite

at our house.






Printable Version
Ingredients:
1 1/2 cups Crisco
1 1/2 cups sugar
2 tablespoons cocoa
1/2 teaspoon salt
1 tablespoon vanilla
2 eggs
2 1/2 cups sifted flour
1 teaspoon vinegar
2 oz. red food color (I used 1 oz.)
1 cup buttermilk
1 teaspoon butter flavoring
Method:
Used 2 - 9" cake pan that have been sprayed and floured or 3 8" pans
Cream Crisco, sugar and eggs. Add flour, cocoa, salt, vanilla, and buttermilk.  Fold in red food color, baking soda and vinegar.  Bake 350 degrees - 30 - 35 minutes.
Icing:
1 cup milk
1/4 cup flour


1/4 teaspoon salt
2 teaspoons vanilla
1/2 cup Crisco
1 stick butter
1 cup granulated
It is very important to follow the directions
Cook milk and flour over low fire to pudding stage. Allow the pudding mixture to cool completely. While it is cooling, cream butter, Crisco, sugar, salt, and vanilla. Add this mixture to the cooled pudding mixture and beat like crazy.  You want the sugar to dissolve.  You can taste it to make sure there is no grit from the sugar. If you add the butter before the mixture is cooled, it will melt and make a mess. I know this from experience.

Perfect Chocolate Cake

I have changed the way I eat in the last 3 months, so I haven't posted very many desserts.  If you are going to eat desserts, make sure they are worth the calories. If I need something sweet, I usually have one square of a Hershey's dark chocolate bar. As of this writing, I have lost 11 pounds. It has taken me 3 months to get here and I won't blow it with this cake.  Just a small piece is all I needed.



Printable Version Ingredients for Cake:
1 cup cocoa powder                                    2 2/3 cup flour
1 cup butter                                                 2 cups boiling water
2 1/2 cups sugar                                          2 teaspoons baking powder
1/2 teaspoon baking soda                            1/2 teaspoon salt
4 eggs                                                          1 1/2 teaspoons vanilla
Whipped Cream Filling      
For cake:
Combine cocoa and boiling water. Stir until smooth, and set aside.  Cream butter, and gradually add sugar. Beat in eggs one at a time, making sure it is incorporated before adding another egg.
In a separate bowl, combine flour, baking soda, baking powder, and salt.  Add to creamed mixture alternately with cocoa mixture that has cooled slightly. Stir in vanilla. Pour batter in 3- 9" or 8" baking pans.
Bake 350 degrees for 20-22 minutes. Spread whipped Cream Filling between cooled layers. Spread Chocolate Frosting on top and sides.
Ingredients for Filling:
1 cup whipped cream
1 teaspoon vanilla
1/4 cup powdered sugar
Beat whipped cream until foamy. Add vanilla and powdered sugar and beat until soft peaks form.
Ingredients for Frosting:
1 package semisweet chocolate
1/2 cup of half and half
3/4 cup butter
2 1/2 cups powdered sugar.
Combine 1st three ingredients in cooking pan. Cook stirring until chocolate chips and butter melt. Remove from heat and add powdered sugar. Beat like crazy. Set in ice and beat at a low speed. This icing gets a little hard for my taste, so I will probably use a different icing next time I make it.