When we were young we called my grandmother "mammaw," and could never get enough
of this SUPER rich strawberry cake. We don't know where she got the recipe about
1965, possibly from another relative. I hope you enjoy this...its just TOO easy,
and I believe it was the only cake I ever knew her to make using a box mix. Enjoy...
2/3 Cup Canola Oil
1/2 Cup Water
4 whole large Eggs
1 Package (1 pound) Thawed Frozen Strawberries
METHOD FOR CAKE:
Combine dry ingredients in a large mixing bowl and stir will to mix.
Combine wet ingredients in a medium mixing bowl and mix well.
Add wet ingredients into the dry mixture and beat with a mixer until smooth,
about 30 seconds on low speed, then about 2 minutes on medium speed.
Prepare a 9" X 12" X 2" Pyrex baking dish by greasing and flouring (or by spraying
with "Baker's Joy"). Use a spatula to scrape all of the mixture into the baking
dish, taking care to keep the surface of the batter level.
Place the cake into an oven pre-heated to 350°F and bake until the cake is light
brown and pulls away from the sides of the dish, about 40 to 45 minutes
Remove from the oven, leave the cake in the dish, and allow it to cool completely.
Top with Icing (recipe below), cut into slices about 2" X 3", and serve.
Cool the cake and leave it in the baking dish.
Mash the strawberries well in a mixing bowl.
Combine remaining ingredients in a mixing bowl and beat with mixer until light and fluffy, keeping the mixture chilled.
Spread on cool cake. This cake gets better the longer it sets, and keeps very well frozen for a month or so.
Enjoy!!!
{From my personal recipe collection, inherited from my paternal grandmother's collection(Bennie Humphries)
She began making this cake about 1965.}