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No need for a heart-shaped pan to make
this cake, all you need is a round pan and a square pan to make
this sweetheart of a strawberry cake.
Strawberry Heart
Cake
- 1 (18 1/4-ounce) package white cake mix
- 1 (3-ounce) package strawberry gelatin
- 3 tablespoon all-purpose flour
- 1/3 cup vegetable oil
- 4 large eggs
- 1 (10-ounce) package frozen sweetened
strawberries, thawed
- 1/2 cup cold water
- 1/2 cup butter, softened
- 5 to 5 1/2 cups powdered sugar
- Preheat oven to 350°F (175°C). Grease
and flour one 8-inch round baking pan and one 8-inch square baking
pan; set aside.
- In a mixing bowl, combine cake mix, gelatin
and flour. Beat in oil and eggs.
- Drain strawberries, reserving 1/2 cup
syrup for frosting. Add berries and water to batter; mix well.
Divide batter between prepared pans. Bake for 30 to 35 minutes
or until cakes tests done when wooden pick inserted in center
comes out clean. Cool for 10 minutes; remove from pans to wire
racks to cool completely.
- In a small mixing bowl, combine butter
and reserved syrup. Gradually add powdered sugar; beat until
light and fluffy, about 2 minutes.
- Place square cake diagonally on a 20 x
15-inch covered board. Cut round cake in half. Frost cut sides;
place frosted sides against the top two sides of square cake,
forming a heart. Frost sides and top of cake.
Makes 8 to 10 servings.
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