STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Cake:
INGREDIENTS
1 pkg plain white cake mix
1 pkg strawberry gelatin
1 cup mashed strawberries with juice
1 cup vegetable oil
1/2 cup whole milk
4 large eggs

Frosting:
INGREDIENTS
1 pkg (8oz) cream cheese
1 stick of butter
3 1/2 cups confectioner's sugar
3/4 cup mashed strawberries (drained)

Cake:
COOKING DIRECTIONS

Preheat oven to 350°F degrees.

Lightly grease three 9 inch round pans. Set pans aside.

Place cake mix, strawberry gelatin, mashed strawberries, oil, milk, and eggs in large mixing bowl and beat on low speed for 1 minute. Strawberries should be well-blended.

Divide batter among pans and place in oven.

Bake cakes until lightly brown (about 28-30 minutes). Remove from oven and allow to cool for 40 minutes.

Frosting:
COOKING DIRECTIONS

Combine cream cheese, and butter and mix on low speed for a minute. Add sugar and strawberries. Blend frosting on low until sugar is incorporated.

To assemble: place one cake layer on plate and spread top with frosting, add another cake layer and frost the top, add last cake layer and frost the top. Use remaining frosting for the sides of the cake.

Optional: Place fresh strawberries on top of frosting for decoration.

STRAWBERRY CAKE

CAKE:
INGREDIENTS

1 package white cake mix
1 package of gelatin, strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs

COOKING DIRECTIONS

Mix jello and cake mix together. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add berries. Bake at 325 F. for 30 to 45 minutes in greased and floured 9 x 13-inch baking pan.

ICING:
INGREDIENTS

1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries

COOKING DIRECTIONS

Cream butter, powdered sugar and strawberries together. Spread on cooled cake.


Serving Size: 8

RAINBOW CAKE

INGREDIENTS

1 white cake mix, baked and cooled
3 eggs
1/3 cup oil
1 1/4 cups water
6 ounces o gelatin, any 2 flavors
2 cups boiling water
8 ounces Cool Whip, thawed

COOKING DIRECTIONS

Place cake layers, top sides up, in 2 clean layer pans. Prick each cake with utility fork at 1/2 inch intervals. Dissolve each flavor gelatin separately in 1 cup of the boiling water and carefully spoon each over one of the cake layers.

Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds and turn out onto serving plate. Top with one cup of the whipped topping. Unmold second cake layer and place carefully on 1st layer. Frost top and sides with remaining whipped topping.

Chill. Garnish as desired.

Serving Size: 12.

LEMON CHIFFON CHEESE CAKE

INGREDIENTS

1 1/2 cups graham cracker crumbs (18)
1/3 cup sugar
1 tsp. cinnamon
1/2 cup butter, melted
2 envelopes unflavored gelatin
1/4 cup cold water
2 slightly beaten egg yolks
1/2 cup milk
1 c. plus 2 tbsp. sugar
1 tsp. salt
1 tbsp. grated lemon rind
2 c. cream-style cottage cheese
1/4 cup lemon juice
2 tsp. vanilla
1/4 teaspoon, and extract
1 c. heavy cream
2 egg whites, stiffly beaten
1/8 cup chopped nuts (optional)

COOKING DIRECTIONS

Combine Graham cracker crumbs, 1/3 cup sugar and cinnamon. Blend in melted butter. Press half of the crumb mixture into the bottom of a 9 in. springform pan. Reserve the rest of the crumbs for topping.

Soften gelatin in cold water. In a double boiler or saucepan, beat egg yolks slightly, stir in milk, and the remaining amount of sugar and salt.

Cook over hot, not boiling water, stirring constantly until mixture begins to thicken or coats the back of a spoon. Remove pan from heat. Stir in the softened gelatin. Add lemon rind. Cool to the consistency of thick honey, then beat until light and airy.

Mash the cottage cheese until there are no more lumps. Add the lemon juice, vanilla and almond to extract. Blend in the gelatin mixture. Whip cream until stiff. Fold into gelatin mixture.

Beat egg whites until stiff, but not dry. Fold them in gently. Turn mixture out into the pan which was previously lined with Graham cracker crumbs. Sprinkle top of mixture with reserved crumbs and finely chopped nuts.

Chill several hours or overnight. Serve with blueberry or strawberry sauce, pureed fruit, or canned peaches.