Recipe of the Week: Strawberry Cake

Today is Robby's birthday. His favorite cake is strawberry cake so the boys and I made it this afternoon. It is not a pretty cake, it never is. (No I wasn't holding the camera crooked--I was serious, this is not a pretty cake.) What it lacks in beauty, it makes up for in taste. Today is the first time that I made it and it didn't fall. The icing is not a thick icing, so it won't "hide" flaws. The neat thing about this recipe is that Robby's mom uses this exact same one that my great-grandmother used.

Strawberry Cake

1 pkg. white cake mix

1 c. Wesson oil

1/2 c. water (or milk)

3 Tbsp. flour

4 eggs

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.

Topping:

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.

Cook's notes:

• 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.)