As a “Wanna Be” chef, I have one guiding principal. “If it ain’t easy, don’t cook it!”
There are too many good, simple dishes to cook without slaving away for hours to get the job done. Especially when it comes to desserts.
Below is one of my go-to desserts that is easy and delicious. I extracted it from my wife’s, Nancy, cookbook. It’s a Strawberry Cake – great for company or pot luck dinners and a hit every time.
Start by buying two containers of sliced frozen strawberries in sugar and let them thaw overnight in the refrigerator. That’s the hardest part.
Once thawed, pour off the juice from the strawberries into a measuring cup and set aside the juice and drained strawberries. Use a package of Betty Crocker White Cake Mix, and follow the directions with 3 egg whites, 1/3 C oil and 1 C water and bake in a 9 x 13 pan. After the cake has cooled a bit, but before it is completely set, cut about 15 or 16 inch-long slits in the top of the cake and carefully pour the strawberry juice in the slits. Try not to pour any juice on top of the cake, but no matter how hard you try, you will. No big deal. Just spread vanilla icing over the cake and then sprinkle the strawberries on top. Put in the refrigerator until ready to serve.
Good stuff, and easy.
Strawberry Cake
2 cartons sliced, frozen strawberries in sugar
1 box Betty Crocker White Cake Mix
3 egg whites
1/3 C vegetable oil
1 C water
1 can vanilla icing