Strawberry Rhubarb Cake
From raeganlady 16 years agoIngredients
- 1 box Strawberry cake mix shopping list
- 2 eggs shopping list
- 1 1/4 cup water shopping list
- 1 banana mashed shopping list
- 11/2-2 Lbs rhubarb - diced shopping list
How to make it
- HEAT oven to 325ºF. Generously grease bottom and sides of a 8-inch round pan.
- Toss the rhubarb with a about three tablespoon of the dry cake mix and sent aside.
- BEAT first four ingredients in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes, scraping bowl occasionally (batter will be lumpy); pour into pans.
- Fold in rhubarb, then transfer to pan.
- BAKE 45 – 55 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan on cooling rack for at least 30 minutes.
- Remove cake from pan and wrap with plastic wrap.
- Return cake to pan and refrigerate overnight.
- Next day, take cake out of pan, trim top of cake and invert, then slice the cake into two even rounds.
- Carefully remove top layer and set aside; top layer should be the flat bottom.
- Take frosting or jam and spread on top of first layer.
- Place top layer on top of fist layer and frost.
- Refrigerate what you do not use.
- Eat and enjoy
- 4. PREPARE frosting as directed below. Frost layers; store loosely covered.
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