1 pk Martha White two-cup
-all-purpose flour
1/2 ts Salt
1/2 ts Soda
3 Eggs
1 c Vegetable oil
1 c Sugar
1 pk (3-oz) strawberry gelatin
1/2 c Buttermilk
1 pk (10-oz) frozen strawberries;
-thawed
STRAWBERRY ICING
1/4 c Butter or margarine;
-softened
1 lb Confectioner’s sugar
1/3 -(up to)
1/2 c Strawberry juice
-BUTTERCREAM ICING-
1/2 c Butter or margarine;
-softened
1 lb Confectioner’s sugar
3 -(up to)
4 tb Milk
Preaheat oven to 350 degrees. Grease and flour two 8-inch round cake pans.
Combine flour, salt and soda; set aside. Beat eggs in large mixing bowl.
Add oil, sugar, gelatin and buttermilk; stir vigorously until well blended.
Add flour mixture and blend well. Drain 1/2 cup juice from strawberries and
reserve for Strawberry Icing. Fold berries into batter. Pour batter into
prepared pans. Bake for 25-30 minutes or until golden brown. Remove from
oven. Cool 5 minutes, turn out of pan onto rack and cool completely. Frost
with Strawberry Icing or Buttercream Icing.
Strawberry Icing: Combine butter and confectioner’s; add strawberry juice
until desired spreading consistency. Beat until creamy.
Buttercream Icing: Combine butter and confectioner’s sugar; add milk
until desired spreading consistency. Beat until creamy.
MARTHA WHITE AD
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
16 Servings