Strawberry Jello Cake

This cake is SO good and probably unlike anything you've ever had before!  My wonderful mother-in-law made this for my husband and I at our rehearsal dinner and we've been hooked ever since.  She was kind enough to share her recipe, which originally came from a Boy Scout cookbook.  See I totally married into the right family, huh? Boy Scout smarts and amazing hearts, this girl totally hit the jackpot :) When I make it I add more jello and strawberries than the original recipe, but either way it's delicious!  The jello and chilling it gives this cake a texture that is really unique, we love it and I hope you will too so I am passing it along. This is how I make it.

Ingredients:

1 White Cake Mix

3 Tabelspoons Flour

2 Regular Packages Strawberry Jello (I used sugar free but that's up to you.. I figure it cancels out all that powdered sugar in the icing... right??  haha :)

16 oz. Package Frozen Strawberries

4 Eggs

1 Cup Oil

1/2 Cup Water

Icing:

1 Stick Softened Butter

16 oz. Powdered Sugar

Pinch of Salt

3 Tablespoons Strawberries (reserved from cake ingredients)

First combine the cake mix, flour and jello.

Then add the oil, water and all but 3 tablespoons of the thawed strawberries (those are for the frosting).  I use a fork to mash my strawberries a little bit, but mixing them also breaks them down so that part is up to you.

Now one at a time add the eggs.

Next pour this "pink heaven" into a greased cake pan and bake at 350 degrees for about 40 minutes, or until a toothpick comes out clean.

While that is baking combine the butter, reserved strawberries, salt and powdered sugar. The icing will be pretty thick, but don't worry it goes onto a warm cake and soaks in to make a pretty incredible final result.

The cake should look something like this when it comes out of the oven.  

 Now while it's hot pour the icing on and spread it out evenly over the entire cake.  It doesn't look fancy, but wow does it taste good.

See the icing is already sinking into the cake.  YUM!  Now comes the hard part... put it in the refrigerator for 12 to 24 hours!  I know it's complete torture, you can eat it right away...but it is even better after it has cooled and that icing sinks deep into the cake.

We eat ours cold with a healthy heap of cool whip!  This cake is really easy, refreshing in the summer since it's cold but pretty incredible year round regardless of the temperature!

Hope you enjoy! Lindsey