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Catholic Recipe: Strawberry Frosted Layer Cake

    INGREDIENTS

  • Instant White Cake Mix
  • red food coloring
  • rose extract (optional) Strawberry Frosting
  • 1/2 cup butter, softened
  • dash salt
  • 3 1/2 cups confectioner's sugar, sifted
  • 1/3 cup crushed strawberries and juice (fresh or thawed frozen)
  • Details

  • Yield: 1 8 or 9 inch round cake
  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

A quick and easy nameday dessert idea for the feast of martyrs, or a perfect Pentecost cake.

DIRECTIONS

Prepare a cake mix with 1 package of instant white cake mix according to the directions on the package. For a pale pink cake, add 2 or 3 drops of red food coloring and 1 teaspoon of rose extract (optional). Bake in two round nine-inch layer pans. Cool and spread frosting between layers and over the top and sides of the cake.

For Frosting: Cream butter with salt. Then add 3 cups of sifted confectioner's sugar gradually, blending after each addition. Add 1/2 cup of confectioner's sugar alternately with strawberries and juice (fresh strawberries or thawed quick-frozen strawberries) and beat until of light consistency to spread, beating vigorously after each addition until smooth and creamy. Fill and frost cake layers.

Recipe Source: My Nameday — Come for Dessert by Helen McLoughlin, The Liturgical Press, Collegeville, MN, 1962
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