My son, Jason, was born on Valentine’s Day 34 years ago and this year I’m baking this cake for him. The recipe is from Taste of Home magazine.
1 pkg. (8 1/4oz.) white cake mix
1 pkg (3 oz. ) strawberry gelatin
3 T. all purpose flour
1/3 c. vegetable oil
1 pkg (10 oz.) frozen sweetened strawberries, thawed
1/2 c. cold water
1/2 c. butter softened
5 to 5 1/2 c. confectioners’ sugar
In a mixing bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 c. syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round. Bake at 350 degrees for 30 - 35 min. (square) and 35-40 min. (round) or until cake tests done. Cool for 10 min; remove from pans to wire racks to cool completely. In a small mixing bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 min. Place square cake diagonally on a 20 in. by 15 in. covered board. Cut round cake in half. Frost cut sides; place frosted sides against the top two sides of the square cake, forming a heart. Frost sides of the cake. Decorate with red hots if desired. 12 - 15 servings.