Strawberry Cake

Here's what I'm making tonight....

well... sorta. I'm actually allergic to strawberries. Yep... sad. But, I'll give you the original recipe then fill you in at the bottom about what I do so I can eat it :)

This Strawberry Cake is incredibly moist and pretty dense (the way I like cake if ya haven't figured that out yet ;)

Cake:

1 box white cake mix

1 box instant strawberry jello (regular small size)

1/2 of the tub frozen strawberries in syrup, thawed & pureed

Follow cake mix directions as normal, then stir in dry jello mix and thawed, pureed strawberries. Be careful not to over mix. Bake cake @ 350F degrees until toothpick inserted in center comes out clean. Cool slightly before icing.

Icing:

1 box powdered sugar

1 stick butter, softened

1/2 tub frozen strawberries in syrup, thawed

Pour off a little of the juice from the thawed strawberries, then mix with the butter and powdered sugar. (Use hand held mixer on medium speed- I don't puree berries for icing due to the hand held mixer sorta doing that job.)

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I got this scrumptous recipe from my mother-in-law Donna Mofley. She makes it a lot for family dinners. The most I could ever do was smell it and watch other people eat. I think I snuck a TINY bite every now and then- hoping my tongue wouldn't swell as a result...

Then, I decided to revise the recipe so I could eat it! Besides the color of the cake being darker, there's not much difference in the 2 versions. Nick says they taste about the same to him. Here's what I do:

Instead of strawberry jello, I buy raspberry.

Instead of frozen strawberries, I buy a bag of frozen raspberries... except they don't come in the tub with syrup, so I put them in a saucepan and cook them down with a little sugar to taste. Now I can indulge like everyone else- YAY!!!!!!!!!!!