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City of Portland
Fresh Strawberry Cake with Chocolate Icing

1 cup Strawberries, Chopped With Juice
1 box White Cake Mix (18 Ounce Box)
3/4 cups Milk
1 box Strawberry Gelatin (3 Oz)
3/4 cups Oil
3 whole Eggs
1 stick Butter, Melted
23 cups Hershey's Cocoa
3 cups Powdered Sugar
13 cups Whipping Cream/milk Plus More To Thin Icing
1 teaspoon Vanilla Extract


Cake Directions: Grease and flour two 8-inch round baking pans or one 9x13 inch pan, or use Pam spray with flour in it. Gently mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can or you can also use a food processor. Place cake mix, milk, gelatin mix, vegetable oil, and eggs in large mixing bowl. Beat with an electric mixer until smooth and creamy, about two minutes. Add in strawberries and juice, mix again until well combined. Pour into baking pans. Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. If using two round pans, allow to sit for ten minutes before turning out of the pans to cool completely. If baking in 9x13 pan, simply allow to cool in pan. Icing Directions: Melt butter. Stir in cocoa. Add cream and sugar, alternating a little of each at a time, while continuing to mix on medium speed. (You can add more milk to get to your desired icing consistency.) Stir in vanilla after mixing. Frost the cooled cakes when you are ready. This icing mix will cover two layer cakes.

Source: tastykitchen.com