Sunday, November 4, 2007

Strawberry Cake

2 cups white sugar
1 (3 ounce) package strawberry flavored jello
1 cup butter, softened
4 eggs at room temperature
2 3/4 cups flour

2 1/2 t baking powder
1 cup milk, room temperature
1 T vanilla
1/2 cup strawberry puree made from frozen sweetened strawberries

Preheat the oven to 350 degrees. Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry jello 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. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Frost cake with canned or home-made cream cheese or butter cream frosting.

TIP OF THE DAY: Decorate this cake with sliced fresh strawberries or drizzle with strawberry jam.

Tomorrow's Daily Special: Pumpkin and Spiced Cider Pudding Cake