Strawberry-Pecan Cake

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.

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