Granny's Strawberry Cake

Recipe by SwoR8193
READY IN: 2hrs
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°.
  • Grease cake pans (2 OR 3- 8 inch or 2- 9 inch) with crisco.
  • Use two or three tablespoons of cake mix to dust the greased cake pans.
  • In a large mixing bowl, combine cake mix and gelatin and salt.
  • Add oil and start mixer, slowly adding strawberries then the eggs 1 at a time and mix until well blended.
  • Divide cake mix equally between two or three cake pans.
  • Quickly place cake pans in the oven and immediately reduce heat to 350º.
  • Follow cooking chart on cake mix box for pan size you choose, checking at shortest cooking time and watching carefully to prevent scorching.
  • Cool in pan, on wire rack for 15 minutes.
  • Remove from pan.
  • I like to place the layers on wax or parchment paper or paper towels for easier handling to prevent cracking.
  • For frosting: Mix butter on low speed for 1 or 2 minutes.
  • Add 1/2 the sugar and mix then the remaining sugar, strawberries and a dash of salt to the butter and mix until well blended.
  • About 4 minutes.
  • When cake is completely cool, place one layer on cake plate and put a thin layer of frosting on top.
  • Place the second layer on the first and put a thin layer of frosting on it.
  • Top with the third layer and frost top and sides with remaining frosting.
  • If you only make two layers use a thicker layer of frosting between the two layers.
  • Allow cake to sit for at least four to six hours before serving.
  • Overnight is much better.
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