Strawberry Sheet Cake

2 cups sugar
2 cups self-rising flour
4 eggs
1 cup milk
¼ cup sweetened strawberries, mashed
1 cup canola oil
1 small box dry strawberry jello

Strawberry Icing:
3-4 cups powdered sugar
½ stick butter or margarine, softened
¼ cup sweetened strawberries, mashed

Mix all ingredients and pour into greased 9x13 pan.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
While the cake is baking, make the icing.
Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
Once the cake is cool, spread the icing on the cake.
Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.

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