Strawberry Cake

I'm going to post this strawberry cake again. It was a great success at Easter dinner. I made it on Saturday, wasn't happy with the way it looked, sort of flat, a little over done around the edges. I continued to check in the oven every couple of minutes after the suggested timehad passed, but it wasn't getting done in the middle, after an extra 6 minutes I took it out. I almost threw it out, then I decided to frost it with the cream cheese frosting, (that can make any cake taste good). Then I made a chocolate cake thinking the strawberry cake would be too gross to eat, WRONG! It was delicious, my friend Clark said it was between cake & bread pudding. So it's dense, but soft too. Really good strawberry taste. Of course the Cream Cheese frosting (see below) is a great easy recipe and just perfect with this cake. So, you all must make this cake, I'm going to make it again and see it if it turns out the same, maybe it was just the over cooking, we'll see, but it is delicious, I think I'll have a piece for breakfast with coffee oh yummmmmmmmm. Let me know the outcome of your strawberry cake. COOK ON..................................

Strawberry Cake

INGREDIENTS:

2 cups white sugar

1 (3 ounce) package strawberry flavored gelatin

1 cup butter, softened

4 eggs (room temperature)

2 3/4 cups sifted cake flour

2 1/2 teaspoons baking powder

1 cup whole milk, room temperature

1 tablespoon vanilla extract

1/2 cup strawberry puree made from

frozen sweetened strawberries

Cream Cheese Frosting (See below)

DIRECTIONS:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.

Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 3/27/2010

Cream Cheese Frosting

Ingredients

8 oz cream cheese

5 TBSP softened butter

2 tsp vanilla

2 cups powderedsugar

Directions

Beat cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with softened butter and vanilla until combined. Gradually add powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

No softening the cream cheese (though you do have to plan ahead with the butter). No whipping to a certain point that occurs for all of ten seconds before it's ruined. The hardest part is not eating the frosting straight from the bowl by the spoonful.