Sunday, October 5, 2008

My 101st Post

Yep. #100 was a discombobulated mess.

Here's what really happened Friday:

  • It was Fall Festival at the kids' school Friday evening.

  • I made a strawberry cake for the 'cake walk' at the Fall Festival.

  • My husband still rocked (after 10 years) and surprised me Friday with a trip - including planning the babysitting, the activities, and the clothes necessary.

  • I received the camera of my dreams as a gift.

I think it looked and sounded in my blog like my husband rocked so I baked him a cake and it just happened to be Fall Festival which had nothing to do with anything. But in fact, it had everything to do with the cake! NOT the husband (who rocks).

Got it?

And here's the recipe, because it truly is divine! Seriously, a 12 year-old recently told me it was the best dessert he'd ever eaten. You can't beat that! (AND it's easy to make! We ALL like desserts that look dreamy, taste divine, and fall into the 'easy' category, right?)

Again, this recipe comes from Southern Living (love them!)

1 (18.25-ounce) package white cake mix
1 (3-ounce) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk
Strawberry Buttercream Frosting
Garnish: whole strawberries

Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)
Pour batter into 3 greased and floured 9-inch cakepans.
Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.
Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.
Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.
To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week. To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.
Southern Living, MARCH 2004

Strawberry Buttercream Frosting Ingredients
1 cup butter, softened
2 (16-ounce) packages powdered sugar, sifted
1 cup finely chopped fresh strawberries
Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)
Southern Living, MARCH 2004

Here's that picture again (now that I make sense and you understand the reason behind the photo):

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