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Yes, we’re still on comfort food here. Yesterday I woke up to a white ground. Sure it melted by noon but still, it’s the middle of April!

Last Sunday, neighbor Susan cooked dinner. She makes a really good chicken pot pie. We had some pink lemonade to go along with it.

And I made Paula’s Strawberry Cake.

It turned out pretty, didn’t it? At least this piece did. I had a cake malfunction when I removed the wax paper from the bottom after icing it. The paper pulled the bottom of the cake off:(

It was an ugly, lopsided, tasty mess !! I wouldn’t take ugly to a party but I sure will eat it:) Here’s the link for the recipe if you wanna give it a try. It has 5 stars & you won’t be disappointed.

And if you do decide to make this, I did make a few changes to the recipe though.

It definitely only needs 4-1/2-5 C powdered sugar for the icing and one 16oz. tub of the frozen strawberries in syrup from Target.  Use 10 oz for the cake and 1/4 C for the icing. Using 15 will make the batter too runny.

Also use parchment paper in the pans to get the cakes out easily without them sticking.

And it takes about 30 min. instead of the 20 to bake.

Give it a try y’all. As I’m writing this it’s already 1/2 gone. And no, I didn’t eat it all:) We share in this neighborhood. Don’t worry Paige…I’m saving you a piece!

Here’s the recipe  I used for the Red Velvet Cake I made for Christmas dinner. It would also be a pretty cake for Valentine’s Day too. Sorry the pic is so washed out.

Of course I used Paula Deen’s recipe. You can’t go wrong with Paula. I did change a few things though.

Cake

2 eggs

2C sugar

2TBSP cocoa

2oz. red food coloring

2 sticks butter

2-1/2C cake flour

1tsp salt

1C buttermilk

1tsp vanilla

½ tsp baking soda

1TBSP vinegar

Preheat oven to 350. Beat eggs; add sugar. Mix cocoa and food coloring. Add to butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into 3 greased and floured 9” round pans. Bake for 20-25 min, or till tester comes out clean…do not overcook or the cake will be dry.

Icing

16oz. cream cheese, softened

2 sticks of butter, softened

1lb powdered sugar

2C marshmallow cream

Dash of coconut extract

Blend cream cheese and butter. Add marshmallow, sugar, and a dash of coconut to taste.

Red velvet cake is a dense cake…not fluffy.

Enjoy!

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