ELSIE'S STRAWBERRY CAKE
This cake was one my Mother made all the time. The recipe is cherished by our family because Mama made it so often--and it was almost a signature cake of hers. My Mother made fantastic cakes--and she seemed to changed the recipes all the time--two were rarely exactly the same... The cake is very moist and so flavorful!
Provided by Brenda Forbes @BrnJune
Categories Cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Combine cake mix and dry gelatin, oil and milk. Blend well. Add eggs and beat four (4) minutes. Add 1/2 c. coconut, 1/2 c. pecans and 1/2 c. strawberries - blending only. (Note: If frozen strawberries are used they should be thawed. Strawberries should be mashed and well drained.) Bake in greased and floured pan 25 to 30 minutes or until "springy" to touch.
- Have combined when cake comes from oven: Powdered sugar, melted butter, 1/2 c. strawberries, 1/2 c. pecans, 1/2 c. coconut and the extracts.
- Cream sugar, butter. Add coconut, pecans, extracts, and strawberries--blend only.
- Make holes in cake (using fork tines) while hot and pour mixture over cake, pressing down with fork to force topping down into the cake.
- Cool before serving. Cake can be made completely with topping and frozen for future use. (Note: due to the high acidity level of the strawberries, cover cake with plastic wrap before covering with aluminum foil, otherwise holes will appear in the foil.)
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