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So moist. So delicious. And so much more.™

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Strawberry cake made better

Vicki Hargis Recipe shared by:
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This is strawberry cake with a little tasteful change

  • Hands-On Time: 15 Minutes
  • Total Time: 45 Minutes
  • Servings:
  • Rating:

Ingredients

  • 1 Box Duncan Hines Strawberry cake mix
  • 1 Box Confectioners sugar
  • 2 - 16 oz. containers frozen strawberries (I use the ones with added sugar)
  • Eggs
  • Oil (if the cake mix directions call for it)

Baking Instructions

  1. CAKE
  2. Pour cake mix into good size mixing bowl.
  3. Use instructions for cake mix with exception of adding water.
  4. Replace water ingredient with frozen strawberries (thawed). Use at least 1 full 16-oz container.
  5. (use your own judgement for thinkness of cake mix after adding frozen strawberries, you may want to add part from the second 16-oz container).
  6. Set aside remaing strawberries, these will be used for the glaze.
  7. Spray cooking pan, I use a 9 x 13 glass one
  8. Use cooking guide on cake mix box.
  9. GLAZE
  10. Mix remaing strawberries with confectioners sugar until you have the consistency you desire.
  11. Using a fork, poke holes in cake, this allows the glaze to ooze into the cake. Pour the glaze over the cake. You can eat right away, but is better if you let the glaze ooze into the cake and set for a few hours.

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Tips

When baking with raisins

When baking with raisins

I have found that when I soak raisins in hot water for about 10 minutes before using them in a recipe that the raisins stay moist while baking and afterwards they stay moist and are not too chewy or tough, and don't taste burnt. I learned this from watching my mother bake.


Frosting Double Take Cupcakes

Frosting Double Take Cupcakes

Don’t choose between chocolate or vanilla frosting. Use this easy trick to get both. Fill two piping bags- one with each frosting. Cut the tips off and place the two bags into one larger bag fitted with a large-sized frosting tip. Pipe frosting onto cupcakes as usual.





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