This is Kathy's one item that everyone talks about each Christmas. Kathy has made this cake each Christmas for the family Christmas party for over 40 years.

 

1  pkg. White Cake Mix
3 T Flour
1  pkg Strawberry jello (small 3 oz.)
1  c Wesson oil (new)
3/4  c Frozen Strawberries
1/2  c Water
4  Eggs (whole)

Icing:
1/2  Stick butter (Imperial)
2  T  Strawberries
       Powdered Sugar as needed

Method:
A.  Cake

1) Thaw Strawberries in the microwave.
2) Measure and assemble all the ingredients.
3) Sift flour, jello, and cake mix into a large bowl.
4) Add oil, strawberries, water and eggs a small amount at a time
    for 4 rounds, mixing for a short time at medium speed for each round.
5) After all the ingredients have been added, mix and beat with a
     large spoon for a short time until uniform.
6) Use new Crisco to grease 9x13 pan or regular cake pan. Swish
    flour around to coat all surfaces. Pour cake mixture into pan.
    In 9x13 pan in 350 degree oven for about 30 to 35 minutes or
    in tall cake pan. In the tall cake pan, usually more time is
    needed and DONE is when the top browns and a broom straw
    comes out clean when stuck through the top of the cake to the
    bottom. Usually there is a small crack in the top of the cake
    that enables the puncture. When done let the cake cool before
    frosting.

B.  Icing:

1) Melt the Imperial butter in the microwave in a bowl for
    frosting to be mixed up in.
2) Stir in 2 T of strawberries.
3) Start adding powered sugar and mixing at high speed until frosting
    has a heavy peak and is strong enough to hold on the cool cake.
4) Spread icing on top and sides of cake.
5) Have spouse eat left over icing from bowl.

Kathy (and Larry) Frazier