Best Strawberry Cake Ever

 

Dessert

Best Strawberry Cake Ever

1 box white cake mix

1 (4-serving size) strawberry-flavored gelatin

1/2 cup water

4 eggs

1/2 cup fresh or frozen strawberries, halved

1/2 cup vegetable oil

For the frosting:

1/2 cup (1 stick) butter, softened

1 (16-ounce) box confectioners’ sugar

1/4 teaspoon salt

1/2 cup fresh or frozen strawberries, halved

1/2 cup chopped nuts (optional)

Heat oven to 350 degrees. Grease and flour a 9-by-13-inch pan, three 8- or 9-inch round pans or one Bundt pan.

Beat cake mix, dry gelatin mix, oil and water with an electric mixer until combined. Beat in eggs one at a time. Continue to beat for 2 minutes. Beat in strawberries.

Pour batter into prepared pan(s). Bake 20 to 25 minutes for round pans, 35 to 40 minutes for sheet cake, 50 minutes to 1 hour for Bundt cake, or until cake springs back when pressed in center. Cool on wire racks.

To make frosting, beat butter and sugar for 5 minutes, until light and fluffy and no sugar granules remain. Beat in strawberries, salt and nuts. Makes 12 servings.

Source: Adapted by Linda Cicero from the Cook’s Corner archives

Per serving: 536 calories (38 percent from fat), 23 g fat, (7.3 g saturated, 7.1 g monounsaturated), 82 mg cholesterol, 4.8 g protein, 79 g carbohydrate, 0.6 g fiber, 464 mg sodium.

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