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Food
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Winter Strawberry Cake

1 box white cake mix
3 tablespoons flour
3-ounce package strawberry gelatin
1 small (10-ounce) package frozen strawberries
1 cup vegetable oil
4 eggs
1/2 cup cold water
Fresh strawberries for garnish

Thaw strawberries and reserve liquid for icing.

Combine cake mix, flour and gelatin. Add oil. Beat in eggs. Add water and strawberries. Mix well.

Pour batter into one 10-inch Bundt cake pan, two 9-inch round cake pans or three 8-inch round cake pans, which have been greased and floured. Bake in 350-degree oven for 40 to 50 minutes. Ice and top with fresh strawberries.

Testing notes: We used canola oil and chose Betty Crocker's Super Moist white cake mix. With the sugar in both the gelatin and cake mix, we opted for Giant Eagle's "lite" frozen strawberries, which are simply strawberries with no sugar added. This, claims the box, earns you 66 percent fewer calories than regular frozen strawberries. Though you'll find no fresh strawberries from the East Coast this time of year, your grocery's produce department should be carrying fresh berries from one or more different California farms.

Simple Strawberry Icing:
2 tablespoons butter
2 to 3 tablespoons strawberry juice
1 cup powdered sugar

Melt butter and add strawberry juice. Mix in powdered sugar until the desired consistency for either drizzling or spreading.

Testing notes: We recommend doubling the icing recipe if you plan on glazing the cake, although you will have a bit left over. We iced ours leaving the cake on the same wire rack it cooled on and placing the rack over the sink. We then poured the icing onto the cake from a glass measuring cup with a spout, letting the excess drip off into the sink for easy clean-up.

Thursday, February 08, 2001



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