1 pkg. white cake mix
1 c. Wesson oil
1/2 c. water (or milk)
3 Tbsp. flour
1 pkg. strawberry Jell-o
1/2 (10 oz.) pkg. frozen strawberries, thawed
Mix ingredients well. Makes 3 small layers or 2 large layers. Bake for 40 minutes at 350 degrees.
1 box powdered sugar
1/2 stick oleo
1/2 (10 oz.) pkg. frozen strawberries
Mix topping ingredients and spread between layers and on top.
- Wesson oil is a brand of vegetable oil (I don't know if they even make it any more.)
- Frozen strawberries used to come in a nice little 10 oz. box. I only had a 24 oz. container, so I drained what was left and put the sliced strawberries in the middle of the 2 layers.
- Notice my great-grandmother called it a topping instead of an icing. It will just spill over the sides of the cake and puddle on the platter.
- I suggest using the water rather than the milk. The milk and the 4 eggs make it so rich that I can almost guarantee it will fall. (Unless you know some trick I don't.)