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Possom "Trot Inn" Strawberry Cake - Strawberry Cake
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Recipe Information
Karen "Sissy" Wommack

Serves/Makes:1 2-layer cake

  • Cake Recipe:
  • 1 18-1/4 oz (511 grm) Duncan Hines Moist Deluxe White Cake Mix
  • 1 3 oz (84 grm). pkg. Strawberry Jell-o
  • 4 large eggs
  • 3/4 cup (175 ml) Crisco Oil
  • 1-1/2 cups (350 ml) Unsweetened Strawberries, pureed/blended, less 2 Tbsp (30 ml). (Save this for the Frosting)
  • Cream Cheese Frosting Recipe:
  • 1 8 oz (224 grm). pkg.cream cheese, softened
  • 1/2 cup (125 ml) butter, softened
  • 1 tsp (5 ml). real vanilla flavoring
  • 1 16 oz (448 grm). box powdered sugar (confectioner's sugar)
  • 2 Tbsp (30 ml). strawberries, pureed/blended
  • 2 drops red food coloring
  • Preheat oven to 350 degrees (175 C.).
  • Pan Preparation:
  • Cut out 2 circles of Wax Paper or Parchment Paper to fit the inside bottom of two 9" Cake Pans.
  • Place the circles in the bottom of the pans and then take solid vegetable shortening and grease the insides of the pans.
  • Cake Preparation:
  • Mix all ingredients in a large mixing bowl with an electric mixer, on medium for 2 minutes.
  • Pour it evenly into the 2 prepared cake pans.
  • Bake for approximately 35 minutes on the middle rack of the oven.
  • Take out of oven and cool, in the pans, completely on a cooling rack.
  • Note: Make sure you cool this cake completely, or you'll have a mess!!
  • Frosting Preparation:
  • Mix all the ingredients together in a large mixing bowl, with an electric mixer, until fluffy.
  • Putting together the cake:
  • Take a little, about 1 tsp (5 ml), of the frosting and put it in the middle of the cake plate (This helps keep the cake from slipping as you work with it).
  • Take a knife and go around the insides of the cake pans to loosen the cake, to make sure the cake is not stuck to the sides.
  • Put the first layer of cake on top of this frosting, and peel off the wax or parchment paper.
  • Take frosting and spread enough of the frosting to cover the top of this layer of cake.
  • Put the 2nd layer on top of this, and peel off the wax/parchment paper.
  • Take the remaining frosting and cover the top and sides of the cake.
  • Refrigerate the cake.
  • About 30 minutes before you want to serve it, sit out to warm up a little.
  • Note: This cake freezes well.
To make a really "Grand Cake", just double this recipe and make a 4 layer cake, or make a 3 layer cake and take the 4th layer and frost it and give it away to someone else!! If you double this recipe, it will make 4 layers, so enjoy!!

This recipe was given to me by my friend, Marilyn Beard Templeton, which it was given to her by her Mother, Mary Beard, which it was passed down to her by her Aunt and Uncle, Anna and Bennie Jessup. The Jessups owned a Restaurant in our little Settlement of Possomtrot, Kentucky. The Name of the Restaurant was "Trot Inn"

Marilyn says, that this is the cake of choice on everyone's birthday. She says to "Enjoy"!!

Sissy's note: She made Me the "Grand" 3 layer cake for my Surprise 60th Birthday this week. (I wonder what happened to MY 4th layer?) My Grand daughter, Callie Duke, loved it so much she ask Marilyn to make her one, and she did. We are going to eat it tonight!!!

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