Pecan Valley Pecans

1 box white or yellow cake mix (approximately 18 to 21 ounces)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 3-ounce package strawberry flavored gelatin
½ cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
1 cup Pecan Valley Pecan Pieces
Strawberry Cream Cheese Icing

1. Preheat oven to 350ºF.
2. Mix cake mix with strawberry flavored gelatin. Add eggs, coconut, gelatin, and milk; and beat until well blended.
3. Stir in 1 cup mashed strawberries and 1 cup pecans.
4. Pour batter into 3 generously greased and floured 8- or 9-inch round layer pans.
5. Bake in a preheated oven for 35 minutes, or until cake tests done*.
6. Spread frosting over cake layers and sides of cake
7. Store cake in an airtight container or wrapping; refrigerate.

Note: Lightly touch cake in the center with a finger; if it springs back, the cake is done.

Strawberry Cream Cheese Icing
1 8-ounce package cream cheese, room temperature
½ stick margarine (2 ounces), room temperature
1 teaspoon pure vanilla extract
½ cup Pecan Valley Pecan Pieces
½ cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted powdered sugar (1 to 1½ pounds)

1. To make icing, cream together cream cheese and butter; mix in vanilla and powdered sugar until a firm but spreadable consistency is achieved.
2. Stir in drained strawberries and pecans.
3. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.

You can make this cake a day ahead, refrigerate it overnight, and bake it the next morning. Just take it out of the refrigerator 30 minutes before baking, and allow an extra 5-10 minutes in the oven. It also freezes well.

3 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon sea salt
1½ cup granulated sugar
½ cup shortening
2 eggs, lightly beaten
1 cup milk
2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
¾ cups brown sugar; firmly packed
¾ cups Pecan Valley Pecan Pieces
3 tablespoons all-purpose flour
1 tablespoon cinnamon

1. Preheat oven to 350ºF.
2. Combine first four ingredients in a large bowl, and cut in shortening with a pastry blender until mixture has the consistency of cornmeal.
3. In a separate bowl, combine eggs, milk, and vanilla. Add shortening mixture, and blend until just mixed. Do not over mix. Spoon half the batter into a well-greased and floured 9-inch-by-13-inch pan, making sure the top of the dough is even and fills the corners of the pan.
4. Combine melted butter and remaining ingredi­ents to make streusel mixture. Sprinkle half of mixture over batter in pan. Spoon remaining bat­ter on top (don’t worry if batter doesn’t cover completely). Sprinkle remaining streusel mixture on top.
5. Bake in a preheated oven for 25 to 30 minutes, or until done.
6. Cut into rectangles, and serve imme­diately.

Yield: 15-20 servings