Name: Strawberry Sheet Cake
Yield: 4 servings
Ingredients: 2 cups self-rising flour; 2 cups sugar; 4 eggs; 1 cup canola oil; 1 cup milk; 1/4 cup strawberry, sweetened, mashed; 1 (3 ounce) box strawberry Jell-O gelatin dessert, dry; ICING; 1/2 cup butter or 1/2 cup margarine, softened; 3 -4 cups powdered sugar; 1/4 cup sweetened strawberry, mashed

Servings: 4 persons

2 cups self-rising flour
2 cups sugar
4 eggs
1 cup canola oil
1 cup milk
1/4 cup strawberry, sweetened, mashed
1 (3 ounce) box strawberry Jell-O gelatin dessert, dry
ICING
1/2 cup butter or 1/2 cup margarine, softened
3 -4 cups powdered sugar
1/4 cup sweetened strawberry, mashed

1
Mix flour, sugar, eggs, canola oil, milk, mashed strawberries, and dry strawberry Jell-O.
2
Pour into a greased 9x13 pan.
3
Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until toothpick comes out clean.
4
While the cake is baking, make the icing.
5
Mix together all icing ingredients until smooth. You may need to add more powdered sugar or mashed strawberries for spreading consistency.
6
Mix well first before you add extra sugar or strawberries.
7
Once the cake is cool, spread the icing on the cake.
8
Store the cake in refrigerator. It is best when chilled for at least 2 hours.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Strawberry Sheet Cake

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