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| Strawberry Shortcut Cake |
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| Category: Cakes |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 1 | cup | miniature marshmallows |
| 2 | cups | (two 10 oz pkgs) sliced strawberries in syrup (thawed) |
| 3 | oz | strawberry gelatin |
| 2 1/4 | cups | flour (NOT self-rising) |
| 1 1/2 | cups | sugar |
| 1/2 | cups | solid shortening |
| 3 | tsp | baking powder |
| 1/2 | tsp | salt |
| 1 | cup | milk |
| 1 | tsp | vanilla |
| 3 | | eggs |
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| Instructions: |
| 1. | generously grease the bottom only of a 13x9 baking pan |
| 2. | sprinkle marshmallows evenly over greased pan |
| 3. | combine strawberries and gelatin thoroughly, set aside |
| 4. | in large mixer bowl, combine rest of ingredients |
| 5. | blend low speen until moistened |
| 6. | beat 3 min, scraping sides of bowl occasionally |
| 7. | pour batter over marshmallows |
| 8. | spoon strawberry mix evenly over batter |
| 9. | bake at 350 deg for 45 to 60 min until golden brown and toothpick comes out clean |
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| Recipe submitted 1/16/2005 |
