Rosalyn Carter’s Strawberry Cake
1 (18.25 ounce) box yellow or white cake mix
1 small box strawberry gelatin
3/4 cup vegetable oil
1 cup chopped nuts (optional)
2 tablespoons flour
1 (10 ounce) package frozen sliced strawberries, thawed,
or 1 pint fresh berries sprinkled with 1/2 cup sugar
1/2 pint heavy cream, whipped
Preheat oven to 350 degrees F. Grease a 10-inch angel food or Bundt pan.
Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl. Beat on medium-high speed for 3 minutes or until well blended. Pour batter into pan and bake for 55 to 65 minutes or until tester comes out clean. Cool 10 minutes on rack.
Turn out and cool completely. Serve plain or with lightly sweetened whipped cream.