• 1 store bought angel food cake
• 1 container (16 oz) frozen sliced strawberries, unsweetened, thawed
• 2-3 cups fresh sliced strawberries
• 1/2 cup water
• 1/2 cup Splenda
• 3 Tablespoons cornstarch
• 1/2 teaspoon lemon juice
• 1 container low-fat Cool-Whip thawed
In a saucepan combine the Splenda and cornstarch; then add the frozen strawberries and water.
Bring mixture to a boil. Cook on low heat,stirring constantly until mixture thickens.
Remove from heat and stir in the fresh strawberries and lemon juice. Serve sauce over sliced angel food cake. Sauce can be served warm or cooled.
Top with cool-whip.
• 1 2-layer pkg white cake mix
• 1 pkg Strawberry Jell-O
• 2 Tbsp flour
• 1/4 cup water
• 3/4 cup oil
• 4 eggs
• 1 box (10 oz) frozen strawberries, thawed
• 1/2 stick butter (1/4 cup)
• 1/2 of a (10 oz) box frozen strawberries, thawed
• 1 lb powdered sugar
Preheat oven to 350 degrees.
Using a large mixer blend boxed cake mix, flour, dry Jello, oil, water and 1 box thawed strawberries & syrup.
Mix well at low to medium speed.
Add eggs, one at a time, and beat at medium to high speed until mixture is smooth and silky, about 2 minutes. Do not overbeat.
Grease a 9x13" cake pan. Pour mixture into pan and place in oven.
Bake about 30-35 minutes or until cake does not jiggle when moved. Cool cake only partially.
This cake is best left in the pan so you can pour your icing onto the cake. Icing: Melt butter (without getting it too hot).
Mix melted butter and the 1/2 box of thawed strawberries & syrup with mixer.
Add powdered sugar gradually while beating. When icing is somewhat thick but still able to pour, it is ready.
Pour icing over the partially cooled cake. Icing should not be as thick as traditional icing. You should be able to pour the icing onto the cake.