The Times and Democrat is running the Best of What's Cooking? from columnist Teresa Hatchell. This column originally ran on September 25, 2013. In the excitement and preparation for Indian Field Camp-meeting, which starts next Monday, Frances Fralix and I were discussing the cakes and pies we will most likely have at our family "tents.
" In the course of our conversation, Frances talked about a person in her tent who wants her to make a strawberry cake every year. That is a popular cake in our tent, too ..
. not as popular as Italian cream or red velvet, but strawberry cakes don't last long in our family. That evening I dug through my recipes and found the following recipes ideal for campmeeting: Quick and easy strawberry cake ■ 1 box white cake mix ■ 1 cup Wesson oil ■ 1 large box Strawberry Jell-O minus 2 tablespoons for the frosting) ■ 4 large eggs ■ 2 tablespoons self-rising flour Preheat oven to 350 degrees.
In a large mixing bowl, beat the cake ingredients together until well combined. Pour the batter into a greased 9by 13-inch baking pan or into two 9-inch round cake pans. Bake for the time directed on the white cake mix.
Use a toothpick to check for doneness. No-sugar-added strawberry frosting ■ 1 8-ounce block cream cheese, at room temperature ■ 2 tubs Extra-Creamy Cool Whip, at room temperature ■ 2 tablespoons dry Strawberry Jell-O ■ 1/2 cup strawberries, well drained and chopped In a large bowl, beat the cream cheese for about two minutes. Add the o.
