Strawberry Shortcut Cake

Welcome to the Dog Days of Summer!!! Hello August 2012!!

It's good to be back!!! July was a mesh of hospital stays in three different hospitals for Jeff. We went to Baylor and got a "mini transplant" on July 19, 2012. I am so happy to say it is showing signs of working. He has made 900 white blood cells on his own. That's the most he has had since April. Thank you Lord for this blessing!! I am getting ready to bring him home today. We still have to return to the outpatient clinic everyday for blood counts and products as needed but at least he will be home at night. That is a blessing!!

If you are interested in the ongoing story of Jeff's battle go to www.caringbridge.org and under site name you can list: jeffreydsmith. That should get you the whole story!!! All I can say is it has been quite a journey and we are so thankful to all the medical staff who have done such a great job keeping him alive and to the donor for giving his life saving marrow and above all to the Great Physician who watches over everything and has given the cells the power to work at this time!!



It has been a long time since we last cooked together but I think it is time to make my Dad's favorite summertime dessert. This recipe can actually be made all year long because you can use frozen strawberries in it. It is a fun cake that everyone enjoys making and eating.

Strawberry Shortcut Cake

Ingredients:

1 cup mini marshmallows

2 cups frozen strawberrries

1 small 3 ounce pkg strawberry jello

2 1/4 cup flour

1 1/2 cup sugar

1/2 cup butter flavored Crisco

3 tsp baking powder

1/2 tsp salt

1 cup milk

1 tsp vanilla

3 eggs



Now we cook:

Grease 9 x 13 pan with cooking spray.

Sprinkle mini marchmallows evenly over the bottom of the greased pan.

Mix dry packet of jello with thawed strawberries

Combine following ingredients - flour, sugar, crisco, baking powder, salt, milk, and eggs.

Beat for 3 minutes

Add vanilla and stir into mixture

Pour mixture over marshmallows in pan evenly.

Spoon strawberry and jello mixture over the top of the batter.

Bake in 350 degree oven for 45 - 50 minutes. Until browned and golden on top.

The marshmallows rise during baking and you can see then on the top of the cake.

This cake is delicious warm served with whipped cream or ice cream. It is great cold straight from the pan. It is a very moist cake and I would reccommend keeping it in the fridg especially during the warmer days of summer.

Let me know how you like it!! A great cake to make with children!

Speaking of little ones....I just had to show you Miss Ella and her mama!11

Enjoy!

Happy Trails,

Mtn Mama