s and cookies are awaiting you. I’ve been known to bring a cake once or twice myself but usually its just a boxed cake mix from the States.
Well I decided to step it up this week and make a 100% homemade from scratch cake to share. Below are the recipes and pictures of my cooking endeavor. Just call me little Susie homemaker:)
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Fresh Strawberry Upside down cake
Step one: making a yellow cake mix from scratch...
Easy Yellow Cake
2 eggs beaten1/8 tsp salt1 cup sugar1 tsp vanilla
1 cup flour1 1/2 tsp baking powder
1/2 cup hot water
1 Tblsp butter
Beat eggs 5 minutes, adding salt, beat in sugar and vanilla, Sift flour and baking powder together, and add. Melt butter in hot water and add. Use an angel food cake tin. Bake at 350 till done.
Recipe from a 1953 cookbook
Step two: ma
king a Fresh Strawberry Upside down cake
Ingredients
- 2 cups crushed fresh strawberries
- 1 (6 ounce) package strawberry flavored gelatin mix
- 3 cups miniature marshmallows
- 1 (18 ounce) package yellow cake mix, batter prepared as directed on package (or homemade cake)
Directions
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
- Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Storecake in the refrigerator.