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Fresh Strawberry Cake
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Photo Attribute: Rachel Ford James

Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Cuisine: English
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fresh Strawberry Cake

Date Added: January 04, 2014
Perfect Receipe for childrens who love to eat cakes and pastries we can add pieces of sliced strawberry on the cake which cud be fresh ones

Ingredients:

1 Unit Cake Mix
1/2 Cup Strawberry or frozen)
1 Unit Margarine
1 Unit Strawberry
4 Unit Eggs Large, Beaten
1/2 Cup Milk (or use about 1/2 C of powdered milk and about 1 C water)
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Directions:

1. Cream Mararine.

2. Add eggs one at a time, beating after each addition.

3. Add cake mix, jello, strawberries and milk. Mix well.

4. Bake in three 8 or 9 inch pans at 350 degrees for 30 to 35 minutes.

5. Let cool for 10 minutes. Remove from pans, cool and ice.

6. ICING 1 1lb. box of powdered sugar 1/2 stick margarine, softened 1/2 c.

7. crushed strawberries (if frozen, DRAIN!!!) Cream margarine and sugar and mix well.

8. Add crushed strawberries and mix to spreading consistancy, using juice if needed/ Stread onto cake.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Strawberry allergies.
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