Strawberry Cake with Cream Cheese Frosting

Cake

1 cup butter 1¾ cups sugar

1 tsp. strawberry extract 5 large eggs

3 cups flour 2 tsps. Baking powder

¼ tsp. salt ¾ cup milk

1 3oz. package strawberry gelatin

1 cup pureed, thawed frozen strawberries

Frosting

½ cup butter, softened

1 8oz. cream cheese, softened

¼ cup pureed, thawed frozen strawberries

1 tsp. vanilla

4 cups confectioners’ sugar

Directions: For cake, preheat oven to 350 degrees. Spray a 13” x 9” baking pan with nonstick baking spray with flour.

In large bowl, beat butter, sugar, and extract at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition.

In a medium bowl, combine flour, gelatin, baking powder, and salt.

In a small bowl, combine strawberry puree and milk.

Gradually add flour mixture to butter mixture alternately with strawberry mixture, beginning and ending with flour and beating just until combined after each addition. Pour butter in prepared pan. Bake for 25-30 minutes or until a wooden pick inserted in center comes out clean. Let cake cool completely on wire rack. Spread frosting. Garnish with strawberries, if desired.

For icing, in a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add strawberry puree, beating until combined. Gradually beat in confectioners’ sugar until smooth and right consistency.

Comment: Very dense and moist. Really good flavor! A Paula Deen recipe. Have made it without strawberry extract when I couldn’t find it, and it was still excellent.

Texas Sheet Cake

2 sticks margarine               4 T. cocoa

1 cup water                         2 eggs

½ cup sour cream                1 tsp. baking soda

2 cups flour                         2 cups sugar

½ tsp. salt

Icing:

1 stick margarine                4 T. cocoa

6 T. milk                             1 lb. powdered sugar

1 tsp. vanilla                       Pecans, chopped

Directions:  Boil margarine, cocoa, water.  Cool slightly.  Beat in eggs, sour cream and soda.  Add while hot, flour, sugar, and salt.  Pour into greased and floured jelly roll pan.  Bake at 375 degrees for 22 minutes.

Icing:  Boil margarine, cocoa and milk.  Add powdered sugar and vanilla.  Beat until thick.  Ice cake.  Sprinkle with chopped pecans.

Oreo Cheesecake

Crust:

1 pkg. (1lb.2oz.) Oreo chocolate sandwich cookies

¼ cup butter, melted

Filling:

32 oz. cream cheese, softened

1 cup sugar      1 tsp. vanilla

1 cup sour cream      4 eggs

Directions:  Preheat oven to 325 degrees.  Grease either a 9” spring-form pan or a 9” 

x 13” cake pan.

For crust, place 30 cookies in a re-sealable bag.  Flatten bag to remove excess air, 

then seal bag.  Finely crust cookies by rolling a rolling pin across the bag.  Place 

crumbs in a bowl.  Add butter; mix well.  Press firmly onto bottom of pan.

For filling, beat cream cheese, sugar, and vanilla until well blended and fluffy.  Add 

sour cream; mix well.   Add eggs, one at a time, beating just until blended after each 

addition.  Chop or crush remaining cookies.  Reserve a few cookie pieces for 

sprinkles, stir the rest into the cream cheese batter.  

Pour filling into crust.  Sprinkle with cookie crumbs.  Bake 60-70 minutes or until 

center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Store in refrigerator.

Comment:

Mmpossible Cheesecake

¾ cup milk      2 tsp. vanilla

2 eggs      1 cup sugar

½ cup Bisquick

16 oz. cream cheese cut into ½” cubes, softened

Topping:

1 cup sour cream      2 T. sugar

2 tsp. vanilla

Directions:  Preheat oven to 350 degrees.  Grease a 9” pie plate.

Place milk, eggs, sugar, and Bisquick in blender.  Cover and blend on high for 15 

seconds.  Add cream cheese.  Cover and blend on high for 2 minutes.  Pour into pie 

plate.  Bake until center is firm, 40-45 minutes; cool.  

Mix topping ingredients and spread carefully over top of baked cheesecake.  Chill.

Comment:

Cheese Cake

Filling:

¼ lb. butter      2 cups sugar

24 oz. cream cheese      2 tsp. vanilla

3 cups sour cream      5 eggs

Crust: 

1 ½ cups graham cracker crumbs

½ cup sugar

¼ cup margarine

Directions:  Preheat oven to 350 degrees.  Grease a 12” spring-form pan.

For crust, combine three ingredients and press into pan.

For filling, cream butter, sugar and cream cheese.  Add sour cream and vanilla.  Add 

five beaten eggs.  Pour into crust.  Bake for 40 to 60 minutes until center is fairly 

firm.

Comment:  Sheri Romer’s recipe.  Very rich!  Very good!