Both turned out great! The second one is different, but I liked it- I love trying new recipes!!
Here are the recipes for both:
Southern Style Strawberry Cake
1 (18.5 ounce) box white cake mix (without pudding)
1 (3 ounce) package strawberry jello
1 Tablespoon self rising flour
4 teaspoons granulated sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup fresh strawberries, finely diced.
Preheat the oven to 350 degrees F.
To make the cake, combine to cake mix, Jello, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition
Add the water and strawberries and mix well.
Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.
Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.
Cream Cheese Frosting
1 (8 ounce) block cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
2 (1 pound) boxes powdered sugar
pinch of salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
pink food coloring
4 sliced strawberries
To make the frosting, in a bowl combine the cream cheese and butter. Beat until soft and pliable and no lumps remain. Add one box of the powdered sugar, salt and vanilla extract. Beat until incorporated. Add the second box of sugar and mix until incorporated. If you would like a smoother consistency, and a slash of milk. If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.
Put the coconut in a small bowl and sprinkle with two or three drops of pink die. Mix with hands to distribute the color and wash hands immediately.
Frost the Cake
Once the cake is frosted, decorate the top of the cake with the shredded coconut and sliced strawberries. Enjoy! Happy Strawberry Summer!
Vegan Chocolate and Avocado Cake with Avocado Buttercream Frosting:
Ingredients:
For the Cake -
3 cups all purpose flour
6 Tbs. unsweetened cocoa powder
1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 cups sugar
1/4 cup vegetable oil
1/2 cup well mashed avocado (about 1 medium avocado)
2 cups water
2 Tbs. vinegar
2 tsp. pure vanilla extract
For the frosting:
8 oz avocado meat (about 2 medium avocados)
2 tsp. lemon juice
1 lb powdered sugar
1 tsp. vanilla extract
Directions:
1. Preheat oven to 350 degrees. Grease and flour 2 cake pans and set aside.
2. Sift together all the dry ingredients except the sugar and set aside.
4. Mix all the wet ingredients together, including the super well mashed avocado. Add the sugar into the wet ingredients and stir well.
6. Pour batter into greased cake pans and bake for ~ 30 min. or until toothpick comes out clean.
7. Allow to cool for 15 min. in pans, then carefully transfer to wire racks to completely cool before frosting.
For Buttercream Frosting:
1. Peel and pit the soft avocados. It's important to use the ripest avocados you can get your hands on. If they have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.
2. Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes. You may need to scrape the sides of the bowl several times in order to get smooth.
3. Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Don't worry, it won't turn brown!
4. Frost the cake!
YUMMMMMMMMM!
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