When I saw this recipe on Just A Pinch, I could only imagine how good this would be until this morning. Just ate my first one. Yum! They gave it as a layer cake, but had to make cupcakes because I wanted to share some and didn’t know quite how many I would eat before actually getting them out the door. So glad it made 29 cupcakes. I could have 5 of them all to myself. With this new computer, I have not figured out how to get the pics from my phone to this blog, so cannot post a picture yet, but will learn as soon as my daughter gets here next week.
Recipe worth sharing:
1 white Duncan Hines Cake mix
1 small box strawberry jello ( not the sugar free)
1 cup of sweetened, undrained mashed strawberries
1 cup oil
1/2 cup milk
Mix all ingredients for cake and pour into 2 9″ greased cake pans, 1 9×11 pan or cupcake liners.
Bake until cake or cupcakes tests done.
When cooled, frost with the following:
1 stick butter, softened
1 (8 oz) cream cheese, softened
1 box of powdered sugar (3 1/2 cups powdered sugar)
A little of the strawberry juice left over from the thawed strawberries to flavor and color the frosting. If you don’t want to use cream cheese use the following recipe
1 box powdered sugar
1 stick softened butter
1/2 cup mashed strawberries, drained
Mix until smooth and frost cake