Monday, February 8, 2010
Today is my mom's 55th birthday! ♥ To celebrate, I made Paula Deen's "Simply Delicious Strawberry Cake"--which also fits this week's "Sweets for My Sweet" theme for the My Girl, Paula! group. Even after 30+ years in the U.S., my parents and grandmother have never picked up the American Sweet Tooth (or chocolate obsession), so anything I make for them has to be mildly sweet--and preferably fruity. With this in mind, I had to make a few modifications to the cake recipe to make it more suitable for their palates. Did they like it? Oh YEAH!!! (in my best Kool-Aid man voice) What made it all the more enjoyable was eating it while watching the Saints win the Super Bowl! *huzzah* Even Grandma was watching with us!
Strawberry Cake (Serves 12)
Adapted from Paula Deen recipe
18.25 oz. box French vanilla cake mix
3 oz. box strawberry gelatin
24 oz. tub frozen strawberries with sugar, thawed (Divided use)
4 large eggs
½ cup vegetable oil
¼ cup water
Filling and frosting:
8 oz. cream cheese, softened
½ cup powdered sugar
½ box Wilton® Whipped Icing Mix
Preheat oven to 350°F. Lightly grease three 9" round pans.
Puree strawberries in blender or food processor. Measure out 15 oz. (about 2 cups) puree and set aside for the cake batter. Place the remaining puree in a small saucepan and reduce over low heat, stirring occasionally, until about 1/3 cup remains. Set aside to cool while cake bakes. (Will thicken considerably and appear like jam)
In a large bowl, combine cake mix and dry gelatin. Add 15 oz. pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans. Bake for 20-25 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the filling:
Combine softened cream cheese with the reduced & cooled strawberry puree. Mix in powdered sugar. Spread between cake layers.
For the frosting:
Prepare the Whipped Icing Mix according to package directions, then spread over top and sides of cake. Refrigerate until serving time.