Strawberry Cake

Strawberry Cake comes from my wife's Grandma Rose, who produces all manner of good ol' Southern treats.  I shouldn't be surprised, but Paula Deen makes an almost identical recipe (though she uses a cream cheese frosting).  This cake is alarmingly pink but supremely delicious.

Mix together

1. 1 box white cake mix (18.25 oz)
2. 1 small box strawberry Jell-O (3 oz.)
3. 3/4 c vegetable oil
4. 4 eggs

Stir in

1. 1 c strawberries, thawed (from frozen sweetened strawberries, juice reserved)

Pour into a greased 9 x 13 pan and bake at 350 F for 35-40 minutes or until done. (Can also be baked as two 9" rounds, although baking time may have to be adjusted.)

In an electric mixer, cream

1. 6 T butter (3/4 stick)

Gradually add

1. 1 lb. powdered sugar (~4.75 c)
2. 1/4 c juice from frozen strawberries
3. 1 t vanilla

Slowly add about half the sugar, then half the juice and all the vanila, then the rest of the sugar. Add enough additional juice to reach frosting consistency. Allow cake to cool to room temperature before frosting, so frosting doesn't melt!