Quote:
Originally Posted by TalkLady
STRAWBERRY PECAN CAKE
1 BOX WHITE CAKE MIX (Preferably “Duncan Hines” – may use White or French Vanilla)
1 SMALL BOX OF STRAWBERRY JELLO
4 LARGE EGGS (ADD ONE AT A TIME)
1 CUP OF CANOLA OIL
˝ CUP OF SWEET MILK (Preferably Whole or 2%)
1 CUP COCONUT (Loosely Separated)
1 CUP PECANS (Broken)
1 CUP MASHED STRAWBERRIES (Fresh or Frozen)
MIX INGREDIENTS WITH MIXER UNTIL MOIST AND A LITTLE MORE AND THEN BAKE AT 325 DEGREES for approximately 30 minutes (or more).
I’ve made this as a 2 layer or 3 layer cake cooking each layer one (or two) at a time in a CAST IRON SKILLET. Be careful to divide the mixture evenly in half or thirds.
STRAWBERRY ICING:
1 STICK OF MELTED AND COOLED MARGARINE
8 oz. CREAM CHEESE
1 BOX CONFECTIONERS SUGAR (16 OZ.)
˝ CUP COCONUT (Loosely Separated)
˝ CUP PECAN (Broken)
˝ CUP MASHED STRAWBERRIES (Fresh or Frozen)
(May add RED FOOD COLORING to make your icing more colorful.)
Use the mixer and and blend the creme cheese and butter then add the confectioner's sugar (approximately 1 and 1/2 boxes and then the coconut, pecans and strawberries.) STIR THE ICING UNTIL IT HAS A SPREADABLE TEXTURE.
….I have actually almost doubled the above icing recipe to have additional icing between the layers and additional on top. How much you make depends on how much your family loves the strawberry icing.
LET EACH LAYER OF THE CAKE COOL COMPLETELY before removing it from pan (flipping it over). Spread some juice from the strawberries across the entire layer of each layer of the cake prior to icing. Spread icing on each layer prior to adding the next layer. |
Have you ever made this without the pecans? I can't use them because of Keith, but want to make this cake. What do you think? Can I just leave them out?
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