The Evolution of a Cake

It's called That Damn Cake because of the year I made so many. Sixty-three, I think. Or four. But like so many things you do over and over, it has evolved. Through mistakes or ingredient shortages. And this version is, trite as it may seem, new and improved.

I actually made this for a friend (whose birthday party I missed) last week. Turns out? She gave up sweets for Lent. I will NEVER get used to these Catholics! (I actually thought they all quit drinking for Lent.)

Really the Best Strawberry Cake
1 Duncan Hines Moist Deluxe Butter Recipe Golden cake mix
1 small box jello
2 whole eggs
4 egg whites
2/3 cup vegetable oil
1 package frozen strawberries
1 box confectioners sugar
1 stick butter, room temp
3-4 ounces cream cheese, room temp
2 tablespoons cherry preserves

Dump frozen strawberries into a bowl and chop. Let thaw.Preheat oven to 325. In large mixing bowl combine cake mix, jello, oil, eggs, whites and one cup strawberries. Mix to combine and then beat for two minutes, scraping down sides. Grease (WELL!) and flour a tube pan. Bake cake for one hour. Remove from oven, let cool in pan for ten minutes and then invert onto a cooling rack. Cool completely.

While cake is baking, beat 1/2 cup strawberries, butter, cream cheese and confectioners sugar until light and fluffy. Refrigerate. Combine remaining strawberries with cherry preserves and set aside.

After cake has cooled, use a long serrated knife to slice it into two layers. Spoon strawberry/preserve mixture onto the bottom layer. Spoon dollops of icing over the strawberries and top with the second layer. Ice the entire cake and refrigerate.