I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, May 10, 2017

STRAWBERRY LEMONADE CAKE

Very moist, light and  tasty cake.  The frosting is creamy and full of flavor.  If you like strawberry lemonade, you will love this cake.  I generally will use lemonade instead of water that is called for in at the cake mix.






STRAWBERRY LEMONADE CAKE
(serves 24)

Ingredients:
*1( ounce) box lemon cake mix
*1 (14 ounce) can sweetened condensed milk
*1 (16 ounce) container lemon frosting
*1 (21 ounce) can strawberry pie filling
*1 (8 ounce) tub whipped topping (cool whip or another brand), thawed
*2 cups strawberries, diced

Directions:
~Preheat oven to 350 degrees.
~Spray a 9x13 inch pan with a cooking spray.
~Make and bake cake as directed on package (I often use lemonade instead of water)
~Remove cake from oven.
~Allow cake to cool for 6 minutes.
~Using the handle of a wooden spoon, poke holes all over the warm cake.
~Pour sweetened condensed milk over the top of the cake, allowing the milk to soak into pour into the holes.
~After removing top and foil from frosting, heat up in a microwave for 30-35 seconds.
~Stir frosting and pour over top of cake.
~Spread frosting over cake with a knife or spatula.
~Allow cake to cool completely.
~Refrigerate until cake is cool.
~Place strawberry pie filling in a large mixing bowl.
~Using a fork, mash up strawberry pie filling.
~Gently fold in whipped topping into pie filling.
~Spread over top of cooled cake.
~Sprinkle the diced strawberries top of cake.

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