Thursday, March 5, 2009

Lemonade Extravaganza Cake w/ Strawberries

When we first moved to Las Vegas, a woman in our ward sent this cake over with some Cool Whip and strawberries as a way to welcome us to Nevada. It was SO GOOD, that I tracked her down on Sunday and had her scribble the recipe on the back of a program.

It is my FAVORITE cake to make, serve, and eat in the Spring and Summer...because it is especially good COLD...just like a frosty glass of lemonade. But if you can't wait until it's chilled, that's okay is also yummy warm.

And it's so'll say: "Oh, I can do that."

Lemonade Extravaganza Cake with Strawberries

1 package lemon cake mix (I like Duncan Hines Lemon Supreme cake mix)

1 small box lemon Jell-O
1-1/4 cup water
3/4 cup oil
4 eggs
2 cups powdered sugar
1/3 cup lemon juice
Cool Whip
2 pints strawberries, sliced
1/4-1/2 cup granulated sugar

1. Slice strawberries and place in bowl. Add 1/4 cup-1/2 cup granulated sugar and mix well. Cover bowl with plastic wrap and put in fridge for later, allowing strawberries to maturate.

2. Mix cake mix, Jell-O, water, oil, and eggs. Grease a 10" x 12" pan, and pour cake mix in. Bake at 350 for about 30 minutes or until done.

3. Remove from oven, and while still warm, poke cake all over with a fork. Mix lemon juice and powdered sugar until well-blended and pour over top of cake. Spread until it drips down sides and smoothly covers entire top.

4. Let cake cool. If desired, chill several hours. To serve, cut into cubes and top with Cool Whip and strawberry slices, and garnish sides with additional strawberries.

Courtesy Sister Avina of Las Vegas, Nevada

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