Strawberry Cake

Another tasty, tasty Pintrest find!  Lee found this Farm Flavor recipe on his page and put it in the running for this week's desert.
We made a few improvements, the big one was using the bundt pan instead of a sheet pan.  We're kind of obsessed with the bundt pan.  I really love how the outside becomes chewier and encapsulates an ever moist cake inside of it.
Since its almost prime strawberry season, this is definately one you want to keep in the mix to use all of those tasty berries popping up all over! And ooohh!! Won't this be great with raspberries, blackberries or ANY berries? We'll have to experiment!
The frosting makes quite a bit.  Probably right way you need if you make a sheet cake, but too much if you use the bundt pan.  I ended up dipping strawberries in the leftovers... yummy!

Here's what you need: Flour and sugar are in the containers, and the bowl of red stuff is my mashed up strawberries the recipe calls for, but to make it easier I took some strawberries and sugar and blended them in a blender to a chunky mix.

Preheat oven to 350 degrees.


Mix flour, regular sugar, milk, jello, oil, eggs, and half of the strawberry mash in a mixer until smooth.

Pour into a greased 13x9 or bundt pan like we did and bake  for at least 30 minutes in the 13 x9 or about 50 minutes in the bundt pan.

While cake is baking, in the same mixer bowl, make your icing.  Combine soften butter, powder sugar, and rest of the strawberry mash. Mix until the right consistency, you may have to add more strawberries or sugar to get it there.

When the cake is done, let cool completely and turn out onto a plate and spread on the icing.  Refrigerate for at least an hour and enjoy!

Cake Ingredients:

• 2 cups self-rising flour
• 2 cups sugar
• 4 eggs
• 1 cup canola oil
• 1 cup milk
• ¼ cup mashed sweetened strawberries
• 1 small box dry strawberry jello

Strawberry Icing Ingredients:

• ½ stick softened butter or margarine
• 3 to 4 cups powdered sugar
• ¼ cup mashed sweetened strawberries

Instructions

1. Preheat oven to 350 degrees. 
2. Mix flour, regular sugar, milk, jello, oil, eggs, and half of the strawberry mash in a mixer until smooth.
3. Pour into a greased 13x9 or bundt pan like we did and bake  for at least 30 minutes in the 13 x9 or about 50 minutes in the bundt pan.
4. While cake is baking, in the same mixer bowl, make your icing.  Combine soften butter, powder sugar, and rest of the strawberry mash. Mix until the right consistency, you may have to add more strawberries or sugar to get it there.
5. When the cake is done, let cool completely and turn out onto a plate and spread on the icing.  Refrigerate for at least an hour and enjoy!