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 ;)
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.
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.)
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!!!!!!!!!!!