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Here is a recipe that I actually got from one of my in-laws. It won me the 2nd place ribbon in the 2007 SC State Fair which greatly surprised me because I always thought that this cake was too sweet. But this is the South of course, where nothing is too sweet (we do like a little tea with our sugar) and there is nothing that is so healthy that can not be ruined by deep frying it. Don’t worry about that vegetable with all of those vitamins in it; a nice dip in a hot oil bath after being coated in breading will take care of that! A few years ago, someone decided that twinkies and snickers bars were just too blasted healthy so they started deep frying them at the state fair. Sigh! But I digress. A bit of a warning. This is an extremely moist cake. It will not hold it’s shape like a normal cake. In other words, if you are looking to make a cake to decorate for a fancy event; this ain’t it. This cake is incredibly good but it isn’t exactly the best looking. It will come out lopsided. Also, no matter how well you try to grease and flour your pans, it will stick. You will have to line the bottom of your pan with either parchment or wax paper. This is simple. First, you will find this with the foil and stuff in your grocery store or in the case of the parchment with the Beyond Moist Strawberry Cake Cake-2 layer 1 box Betty Crocker SuperMoist White cake mix 1 box (small) strawberry jello ½ c. water ½ c. vegetable oil 3 eggs 1 (at least 10 oz.) pkg. frozen strawberries, thawed (save 6 or more for the icing) I will generally use a 16 oz and instead of using just ½ c. water, I will take the juice and add enough water to equal ½ c. of liquid Blend all ingredients and bake according to directions on cake mix box. When done, let stand in pan on a cooling rack for 10 min. take a spatula and gently run it around the sides of the pan. Flip it onto a plate and then IMMEDIATELY flip it back onto another plate so that the wax paper is between the cake and the plate. Let cool completely on the counter. Icing 1 box confectioners sugar 3 oz. cream cheese, softened 1 stick butter, softened or melted and somewhat cooled strawberries reserved from cake a few drops red food coloring Cream the butter and cream cheese, then add the food coloring and strawberries one at a time. Blend in the sugar ½ c. at a time. Whip until stiff. Do NOT dump in the whole box of sugar and then email me complaining about how you had a mushroom cloud of powered sugar in your kitchen and now there is a layer of white over everything in 2 mile square radius. You were warned. Turn the cake over onto the plate you want and then peal off the wax paper. Ice the top, and then flip the second cake layer onto the top. Peel off wax paper as you are slapping the husband’s hand that has “fell” into the icing bowl. Finish icing. I suppose the only thing left is to deep fry it. Some of you laugh but there is a southerner out there right now saying, “Well, it wouldn’t be that hard, all you have to do is…..” |
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