Strawberry Cake with Strawberry Frosting

Author

Unknown

Measurements	Ingredients
1 package	White Cake Mix (standard size)
1 package	Strawberry Jello (gelatin powder, e.g., 3 oz)
1 Cup	Vegetable Oil (e.g., Wesson)
4	Whole Eggs
$\frac{3}{4}$ Cup	Frozen Strawberries

Measurements	Ingredients
1 pkg (1 lb)	Powdered Sugar
$\frac{1}{2}$ stick	Margarine (1/4 Cup), softened
Reserved	Juice drained from thawed strawberries

Thaw the $\frac{3}{4}$ cup of frozen strawberries completely. Drain the strawberries thoroughly over a small bowl, reserving all the collected juice for the frosting. Lightly mash the drained strawberries.
Preheat oven to $32 5^{\circ} F$ ( $16 5^{\circ} C$ ).
Grease and flour two large cake pans (e.g., 9-inch round) or three smaller cake pans (e.g., 8-inch round).
In a large mixing bowl, combine the dry white cake mix, the dry strawberry Jello powder, vegetable oil, whole eggs, and the mashed, drained strawberries (do not add the reserved juice here).
Beat the ingredients together with an electric mixer (following approximate time on cake mix directions, e.g., 2 minutes) until well combined and smooth. Important Note: Do not add any other liquid (like water or milk) even if called for on the cake mix package directions; the oil, eggs, and mashed strawberries provide the moisture needed for this recipe.
Pour the batter evenly into the prepared cake pans.
Bake for approximately 40 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans on a wire rack for 10-15 minutes.
Carefully invert the cakes onto the wire rack to cool completely.

Once the cake layers are completely cool, prepare the frosting.
In a medium bowl, combine the 1 lb package of powdered sugar, the $\frac{1}{2}$ stick (1/4 cup) of softened margarine, and the reserved strawberry juice.
Beat with an electric mixer on low speed until combined, then increase speed to medium-high and beat until light and fluffy. If the frosting is too thick, add a tiny bit more juice (if available) or milk/water (1 tsp at a time). If too thin, add more powdered sugar.
Spread the frosting over the cooled cake layers, filling between layers if using multiple pans, and frosting the top and sides.