Maud made cupcakes this afternoon. They were delicious. Full of butter and sugar and even chocolate chips.
For those times when you want a cake that’ s a little less natural, one filled with artificial cake mix and jello and vegetable oil, this here’s your bet. The recipe came to me via my Tennessee grandmother, and we’ve been making it for birthdays ever since we had a toddler in the house. The layers come out a beautiful synthetic pink, and your teeth hurt after taking a bite. It’s that good.
Strawberry Cake
One package white cake mix
One tablespoon flour
One package strawberry Jell-O
Three-fourths cup vegetable oil
One half cup water
One half cup frozen strawberries, thawed to mushy stage and mashed
Four eggs
Combine cake mix, flour and Jell-O in mixing bowl; blend well, then add oil, water, strawberries. Then add one egg at a time, beating well after each addition.
Divide batter into two nine-inch pans, well greased and floured. Bake at 350 for 25-30 minutes.
For a nice-looking tall cake, double the recipe and make four nine-inch layers.
For cupcakes, fill papers (try to find big ones, not the skimpy kids’ kind) nearly to the top. Bake the same amount of time to start, then check for doneness with a toothpick.
Strawberry Icing
One stick butter, softened
One box sifted confectioner’s sugar
One half cup thawed mashed frozen strawberries
Cream ingredients.
Jean Zimmerman 