GRANS STRAWBERRY CAKE WITH STRAWBERRY GLAZE

GRANS STRAWBERRY CAKE WITH STRAWBERRY GLAZE

GRANS STRAWBERRY CAKE WITH STRAWBERRY GLAZE\rbr {makes one bundt pan}\rbr\rbr1 white cake mix\rbr3 Tablespoons flour\rbr1 small box of strawberry jello, do not use sugar-free\rbr34 cup vegetable oil\rbr34 cup water\rbr½ cup fresh chopped macerated strawberries\rbrOR 12 cup frozen crushed strawberries with juice\rbrfresh chopped macerated strawberries\rbr3 large eggs, room temperature*\rbr1 teaspoon good vanilla extr\rbr\rbr\rbrPreheat oven to 350 degrees. Grease a bundt pan; set aside.\rbr\rbr\rbrIn a small bowl, combine fresh chopped strawberries, a few tablespoons of sugar, a splash of water. With clean hands, mash the berries into a yummy, mushy strawberry mixture. Set aside.\rbr\rbr\rbrIn the bowl of a stand mixer fitted with a paddle attachment, stir together the cake mix, flour, and jello to combine the dry ingredients and remove any clumps from the cake mix. With the mixer on low, pour in the oil, water, and strawberries with juice. Then add one egg at a time. Add the vanilla. Increase the speed to medium-high and beat for about two minutes to put air in the batter. Pour into the prepared pan and bake for 37-40 minutes. A toothpick inserted in the middle should come out clean and moist, but not batter-y. Allow to cool for about 10-12 minutes before inverting onto a cake plate.\rbr\rbr\rbrFOR THE GLAZE\rbr\rbr\rbr2 Tablespoons of melted butter\rbr2 Tablespoons of crushed strawberry juice\rbr12 teaspoon good vanilla extr\rbr14 teaspoon almond extr \rbr1.5 cups powdered sugar\rbr\rbr\rbrWhisk together and drizzle over an almost-cooled cake.\rbr\rbrMANGO STRAWBERRY LIMEADES\rbr1⁄2 cup frozen limeade concentrate, thawed 1 cup canned mango nectar\rbr1 cup cold water\rbr1 cup frozen strawberries in sugar\rbrOR choppedsugaredmashed fresh strawberries in sugar 1⁄8 cup sugar\rbr10 ice cubes\rbr\rbrCombine all ingredients in a blender and puree. Serve over ice.


User: Dowojexi

Views: 2

Uploaded: 2017-11-15

Duration: 22:00

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