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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe makes a large rich cake. This comes from the 1971 Florence SC Junior League cookbook. Ingredients:
1 box white cake mix |
1 (3 ounce) package strawberry jell-o gelatin dessert |
1 cup corn oil |
1/2 cup milk |
4 eggs |
1 cup frozen strawberries, thawed not drained |
1 cup coconut |
1 cup chopped pecans |
1/2 cup butter, softened |
1 box powdered sugar |
1/2 cup drained strawberry |
1/2 cup coconut |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 350.
2. Grease and flour 3 layer pans or a 9x13.
3. Combine cake mix and dry jello.
4. Beat in oil, milk and eggs, one at a time.
5. Add strawberries.
6. Fold in coconut and pecans- mix well.
7. Bake for 30 minutes or until tester comes out clean.
8. To make the frosting: Mix the remaining ingredients (butter, powdered sugar etc) well and frost the cooled cake.
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