|
Strawberry-Pecan Cake
Click
here for printer friendly version
|
|
| Ingredients: |
|
| |
For the Cake: |
|
1 pkg (18 to 21 oz) yellow cake mix |
| |
1 cup vegetable oil |
|
4 large eggs |
| |
1 cup flaked coconut (optional)
|
|
1 pkg (3 oz) strawberry flavored gelatin
|
| |
1/2 cup milk |
|
1 cup pecans, chopped |
| |
1 cup mashed fresh strawberries (if using frozen, drain some of the juice) |
|
|
| |
Strawberry Cream Cheese Icing: |
|
1/2 pkg (4 oz) cream cheese, room temp |
| |
2 Tbsp stick butter (1 oz), room temp |
|
1 teaspoon vanilla |
| |
1/4 cup pecans, chopped |
|
1/4 cup strawberries, mashed (drain and reserve juice) |
| |
2 to 3 cups sifted powdered sugar |
|
|
|
| |
|
| Preparation: |
|
Mix cake mix with strawberry flavored gelatin. Add oil, eggs, coconut, gelatin. Or bake in a tube or bundt pan for 50 - 60 minutes.
|
and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans.
|
Bake in a generously greased and floured tube or bundt pan for 50 - 60 minutes at 350°, or until cake tests done.
|
To make the frosting, cream together cream cheese and butter; mix in vanilla and powdered sugar until firm but spreadable. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.
Store cake in an airtight container or wrapping; refrigerate.
|
| |
|
|
|
View
Cart/Checkout
