Enjoy the flavors of springtime year-round with this delightful, two-layer cake.
1 (18.25-ounce) package white cake mix
1 (3.5-ounce) package strawberry gelatin
4 large eggs
3/4 cup vegetable oil
1/2 cup water
1 (10-ounce) package frozen strawberries, thawed - divided use
2 cups powdered sugar
1/2 cup butter, softened
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch square baking pans.
- Combine cake mix and gelatin in large mixing bowl. Add eggs, oil, water and half of the strawberries; beat 2 to 3 minutes or until well blended.
- Pour batter into baking pans. Bake for 35 to 40 minutes or until a wooden pick inserted into center comes out clean. Cool 10 minutes in pan; remove from pan and place on wire rack until complete cooled.
- In a bowl combine powdered sugar, butter and remaining strawberries. Beat with an electric mixer on medium speed until smooth. Place one layer of cake on serving plate; spread one-third of frosting over top. Place second layer of cake on top of first; spread remaining frosting over top and down sides.
Makes 12 servings.