Sarah’s Strawberry Cake
1 box (18.2 ounces) white cake mix
1 box (3 ounces) strawberry gelatin
4 eggs, beaten
½ cup water
¾ cup vegetable oil
8 ounces (½ a 1-pound box) frozen sliced or chopped strawberries, thawed and drained (juice reserved)
Fresh strawberries for garnish
Icing
½ cup margarine
1 box (1 pound) powdered sugar
8 ounces frozen strawberries (other half of the box)
½ teaspoon vanilla extract
Heat oven to 350 degrees. Grease and flour two, 9-inch round cake pans.In a large bowl, combine dry gelatin and dry cake. Add the eggs, water and oil and beat until smooth. Add 8 ounces (half box) of frozen strawberries. Pour batter evenly between the prepared pans. Bake 35-40 minutes. Or until tooth pick comes out clean.For the icing: Cream margarine and powdered sugar. Add vanilla and drained strawberries and mix until combined. Add strawberry juice as needed to achieve spreading consistencyTo ice the cake: Place one layer on a serving dish upside down and spread icing on the flat side of the cake. Place the second layer flat-side down on top of the iced first layer and spread remaining icing on top and sides of the layer cake. Garnish with fresh strawberries.Serves eight to 10.Cook#146;s note: You can bake this in 2, 8-inch round cake pans plus 3 to 4 cupcake molds.