Selasa, 20 November 2012

Strawberry Sheet Cake


Yum, this was sooo good. But when I first took it out of the oven I wasn’t so crazy about it. Definitely put in the fridge overnight after baked to really enjoy. All the flavors come together after that. This is definitely a recipe I will make again and again. It was a huge hit and so easy.

Ingredients:
  • 2 cups self-rising flour
  • 2 cups sugar
  • 4 eggs
  • 1 cup canola oil
  • 1 cup milk
  • ¼ cup sweetened strawberries, mashed
  • 1 small box dry strawberry jello
Strawberry Icing:
  • ½ stick butter or margarine, softened
  • 3-4 cups powdered sugar
  • ¼ cup sweetened strawberries, mashed
Instructions:
  1. Mix all ingredients and pour into greased 9x13 pan.
  2. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
  3. While the cake is baking, make the icing.
  4. Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
  5. Once the cake is cool, spread the icing on the cake.
  6. Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.

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Strawberry Sheet Cake
4/ 5
Oleh