Strawberry Cake with Cream Cheese Frosting
"Feed My Sheep," by Holy Trinity Catholic Church (Columbia, MS) & St. Paul Catholic Church (Tylertown, MS)
1 pkg. plain white cake mix
1 pkg. strawberry gelatin
1 cup mashed strawberries with juice
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
Combine cake mix, strawberry gelatin, mashed strawberries, oil, milk and eggs in a large mixing bowl. Beat on low speed for 1 minute. Strawberries should be well blended. Divide batter among 3 (9-inch) cake pans.
Bake at 350 F until lightly browned, about 28 to 30 minutes. Remove from oven and allow to cool in pans, on racks, for 10 minutes. Remove from pans and cool, on racks, for 30 minutes.
Frosting:
1 (8-oz.) pkg. cream cheese
1 stick butter, softened
3 1/2 cups powdered sugar
3/4 cup mashed strawberries, drained
Combine cream cheese and butter. Mix on low speed for 1 minute. Add sugar and strawberries. Blend frosting on low until sugar is incorporated. Frost layers, top and sides of cooled cake.
from the April 2012 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
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Monday, April 30, 2012
Friday, April 20, 2012
[CHRISTMAS-RECIPE] Kudzu Strawberry Cake
Kudzu Strawberry Cake
Kudzu Corner Cafe, Ashland, MS
1 strawberry cake mix
4 oz. cream cheese
2 eggs
1/2 cup oil
8 oz. frozen strawberries, thawed
1/2 cup water
1/2 cup strawberry juice
In microwave, warm cream cheese (about 40 seconds). Mix all ingredients and stir in strawberries. Pour into two oiled and floured round cake pans and bake at 350 degrees until middle is done. Do not over bake. Cool slightly.
Place first layer onto cake plate and puncture layer with knife or fork. Spread portion of icing onto warm cake and press into punctures. Add second cake layer and repeat, saving some icing for final frosting. When cake has cooled completely, spread remaining icing over top and sides.
Strawberry Icing:
8 oz. cream cheese
2 sticks margarine
1/2 to 3/4 box confectioners' sugar
8 oz. frozen strawberries
Beat cream cheese and margarine until smooth. Add sugar and drained strawberries.
Author: Janet Jones
from the Nov. 2004 issue of Today in Mississippi
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