Cookbook | Ingredients | Recipes

This is one of those recipes from the 70s with lots of already-processed ingredients. I love it. It's very moist because the syrupy strawberry mixture starts on top and soaks through as the cake bakes.

Ingredients

• 1 c mini marshmallows
• 2 c (2 10 oz. packages) frozen, sliced strawberries, completely thawed in syrup
• 1 pkg (3 oz) strawberry jello (gelatin) (known as jelly outside of North America)
• 2 1/4 c flour
• 1 1/2 c sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 c shortening
• 1 c milk
• 3 eggs
• 1 tsp vanilla

Procedure

1. Generously grease bottom of pan (13" x 9").
2. Sprinkle marshmallows evenly over bottom of pan.
3. Thoroughly combine completely thawed strawberries and syrup with dry jello; set aside.
4. In a large mixing bowl, combine remaining ingredients.
5. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally.
6. Pour batter over marshmallows - spread out. Spoon strawberry mixture evenly over batter.
7. Bake 350 deg 45-60 minutes or until golden brown and a toothpick inserted in center comes out clean.
8. Serve warm or cool with ice cream or whipped cream.