Thursday, August 5, 2010

Easy Strawberry Cake

1 white cake mix
3/4 c. water
1/2 c. oil
2 (6 oz.) ctn. strawberry Yoplait thick & creamy (no fruit chunks) yogurt
4 oz. Cool Whip
Red food coloring
Fresh strawberries

Preheat oven to 350 degrees. Grease and flour your pan(s) of choice. Prepare cake mix as the box directs, but alter the water and oil to the quantities above and add 1 (6 oz.) container of yogurt before mixing. Pour batter into pan(s) and bake for the short time listed on the box. Cool cake completely.

Combine the second container of yogurt, Cool Whip and a small amount of food coloring to turn the frosting pink. Frost cake and chill in refrigerator to set frosting. Partially slice strawberries into approximately 4 slices, stopping when you hit the leaves so the slices remain connected. Splay the slices and place strawberries on top of cake in a decorative manner. Cake should remain refrigerated until ready to serve.

Limeade Slush

8 c. water
3 c. sugar
1 (12 oz.) can frozen limeade concentrate or any flavor juice (lemonade or cranberry juice works well, too)

Dissolve sugar in water and add limeade. Freeze in decorative bowl or ice cube trays. Remove frozen limeade from trays or bowls and place into a large punch bowl. Add Sprite or ginger ale and break up frozen limeade with a fork to form slush when ready to serve. Serves 20-24.

(Notes: Before Sprite is added, the limeade fits in a bundt pan well for freezing. Also, if there's any slush left, refreeze and reuse!)