In honor of Jason's 26th birthday, I thought I would post the recipe for his favorite cake. Jason doesn't really like a lot of sweet stuff, so this cake is right up his ally. It doesn't have frosting. It uses Cool Whip instead. Now, this is a family recipe, so my directions are not going to be all nice and put together, but I will make it better than how it is written on my recipe card.
So, in honor of Jason's birthday and the two people who gave me the recipe (Jenny and Granny June) here is:
1 box strawberry cake mix (make as directed on box)
1 cup sugar
1 1/2 cups water
3 Tbs. corn starch
3 oz. box strawberry Jello
1 box sliced frozen strawberries (defosted)
1 container Cool Whip (I usually get the bigger one, because it is better to have too much than too little)
1. make strawberry cake as directed in box. Bake in 13x9 sheet pan.
2. once cake is out of the oven, let it cool while mixing the sugar, water, cornstarch, and Jello in a pan over medium-high heat. Boil this until thick. (all I can say is that you will notice a difference. It becomes kind of like a syrup)
3. poke holes all over cake. Don't worry about being neat. The more holes the better, and any crumbs will be covered over with Cool Whip. I tear mine up pretty good.
4. pour the Jello mixture over the cake
5. cool cake in refrigerator
6. once cake is cool, pour strawberries over the cake and top with Cool Whip
7. If this is your birthday cake, put the appropriate number of candles on the top
8. serve and enjoy
This is a very yummy cake that would be very refreshing in the spring or summer. I can't say I have ever had it at that time though since my wonderful husband was born in January.
Now I have to get ready for his party. Chinese food and strawberry cake. Together at last!