Triple-Decker Strawberry Cake

[kaci]

Triple-Decker Strawberry Cake


Solid vegetable shortening for greasing the pan
Flour for dusting the pan
1 package (18 1/4 ounces) plain white cake mix
1 package (3 ounces) strawberry gelatin
4 tablespoons all-purpose flour
1 cup vegetable oil
1/2 cup granulated sugar
1/2 cup whole milk
4 large eggs
1/2 cup finely chopped fresh strawberries and their juice
For the icing:
1 package (8 ounces) cream cheese at room temperature
8 tablespoons (1 stick) butter at room temperature
3 1/2 cups confectioners' sugar
3/4 cup fresh strawberries, rinsed, capped and mashed to make 1/2 cup, and then drained well


1. Place a rack in the center of the oven and preheat the oven to 350
degrees. Lightly grease three 9-inch round cake pans with solid vegetable
shortening, and then dust with flour. Shake out the excess flour. Set the
pans aside.

2. Place all the ingredients in a large mixing bowl and blend with an
electric mixer on low speed for 1 minute. Stop the machine and scrape down
the sides of the bowl with a rubber spatula. Increase the mixer speed to
medium and beat for 2 minutes. The strawberries should be well blended in
the batter. Divide the batter among the prepared pans and place them in the
oven; if your oven is not large enough, place two pans on the center rack
and place the third pan in the center of the highest rack.

3. Bake the cakes until they spring back when they are lightly pressed with
a finger and just start to pull away from the sides of the pan, about 35
minutes. Be careful not to overcook the layer on the highest rack. Remove
the pans from the oven and place them on wire racks to cool for 10 minutes.
Run a butter knife around the edge of each layer and invert each onto a
rack. Then invert again onto another rack so that the cakes cool right side
up, for 30 minutes.

For the icing:

4. Combine the cream cheese and butter in a medium bowl with an electric
mixer on low speed for 30 seconds. Stop the machine and add the sugar and
drained strawberries. Blend the frosting on low until the sugar has been
incorporated. Then raise the speed to medium and mix the frosting another
minute, or until the frosting lightens and is well combined.

5. To assemble, place 1 cake layer, right side up, on a serving platter and
frost the top. Add another cake layer, right side up, and frost the top.
Repeat this process with the third layer and frost the top. Use the
remaining frosting to frost the sides. Serve at once or chill the cake for
later serving.

YIELD 16 servings

Source: Ann Byrn The Cake Mix Dr.