The May/June Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

May/June 2001

Very Strawberry Cake

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Servings:	12	24	36	48	60	72
Ingredients:
Strawberry flavored gelatin in 3 ounce package	1	2	3	4	5	6
Cold water	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
White cake mix (18.25 oz.)	1	2	3	4	5	6
Eggs	4	8	12	16	20	24
Vegetable oil	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Flour, all purpose	3 T.	6 T.	9 T.	3/4 C.	3/4 C. + 3 T.	1 C. + 2 T.
Frozen strawberries, thawed	10 oz.	20 oz.	30 oz.	40 oz.	50 oz.	60 oz.
Butter	1/4 C. + 2 T.	3/4 C.	1 C. + 2 T.	1-1/4 C. + 2 T.	1-3/4 C.	2 C. + 2 T.
Confectioner’s (powdered) sugar Approximate measure	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.

Assembly Directions:

Dissolve the gelatin in the cold water. Combine the gelatin mixture with the cake mix, eggs, oil, flour, and 1/2 of the strawberries and strawberry juice. Beat the mixture with an electric mixer on medium for 5 minutes, scraping occasionally. Pour the batter into a greased and floured 13X9 cake pan. Bake at 325 degrees until the cake tests done. It will take 35 to 40 minutes. Test the cake by inserting a toothpick into the center. When you pull it out it should not have any batter or crumbs stuck to it. Cool this cake in the pan on a wire rack. When it is cool, you can turn the cake out of the pan if you like. To make the frosting, cream the butter, sugar and the remaining strawberries in a bowl until light and fluffy, adding additional sugar if it is too thin, adding a drop or two of water if it is too thick. Spread the frosting over the cake.

Freezing and Serving Directions:

If you like, you can freeze the cake UNFROSTED, right in the pan. You can place the sugar, butter and remaining strawberries in a freezer bag. To serve the cake, thaw it and the frosting ingredients completely. Whip the frosting ingredients together as above and frost the cake.

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