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:
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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, 1962Sat14 December
Today the Church celebrates the Memorial of St. John of the Cross (1542-1591). He was born and died in Spain. His parents were poor and could not give him training in any trade, hence he became the servant of the sick in the hospital of Medina. In 1563 he offered himself as a lay brother to the Carmelite…
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