Opening the truck door, and slowly getting out of a hot truck. . .with air conditioning that is blasting out of the air vents with semi-cold air, there is a realization that I HAVE BOXES WAITING FOR ME ON THE FRONT PORCH!!!!! CHRISTMAS in July. . .YAYYYYY! Okay, yes, I ordered the boxes but when each item is sealed up, happiness awaits in ripping the box open to see the wonderful new addition to my kitchen. If you haven't guessed, there was (2) boxes. One was Emeril Lagasse's 10-inch Saute pan that was received as a free gift for ordering his full set of shiny silver and copper pots and pans. The second was the Ghost Pepper sauce that I ordered 1 1/2 days ago! Talk about fast shipping. . .WoW! I think I will let the bottle age for a couple of days and then open it =D.
Nothing like the combination of "the" hottest pepper" AND a triple layer strawberry cake BUT I just have to share! I try to not use cake mixes since I can usually tell the difference but this cake is not your typical cake mix type of cake. Fresh strawberries are added to the mix along with flour, strawberry jello, eggs, sugar, milk, and vegetable oil. The frosting is very simple: fresh strawberries, butter, and powdered sugar. That is it! Easy and beautiful. The fresh strawberries naturally color the frosting a pretty medium pink with red little flecks. The flavor is phenomenal! The cake tastes fresh and homemade. . .
(adapted from Southern Living)
1 package white cake mix
1 (3-oz.) package strawberry jello
1/2 c. sugar
1/2 c. finely chopped fresh strawberries
1/2 c. milk
1/2 c. vegetable oil
1/3 c. all-purpose flour
Strawberry Buttercream Frosting
1 c. butter, softened
1 (32-ounce) package powdered sugar
1 c. finely chopped fresh strawberries
1. Preheat oven to 350 degrees. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down sides of bowl, and beat at medium speed 2 more minutes, stopping to scrape down sides as needed. (Strawberries should be well blended.)
3. Bake at 350 degrees for 23 minutes or until cakes spring back when pressed lightly with a finger. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until cool completely.
4. Spread Strawberry Buttercream Frosting between layers and on top and on sides of cake.
Garnish with strawberries if desired. Serve immediately, or chill up to 1 week.
Strawberry Buttercream Frosting Directions:
Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries; beat at low speed until creamy. (Add more sugar if frosting is too thin, or add more strawberries if too thick.)Pike's Place Market in Seattle, WA has a quaint little Italian market selling a wide variety of authentic Italian products and ingredients and hosting a huge fresh deli. My Mom and I discovered crystallized roses (real) and crystallized violets (also real) which we BOTH have been looking for on-line since our constant on foot searching has produced ZIP in the past! We both saw these at the same time and squealed in unison. I think the store clerk thought we were either both drunk or hurt. Either way, she stayed clear of us until we explained how excited we were about our new found treasures. I still feel giddy. . .
Wipfli, J. (2008, July). Love at First Bite. Chile Pepper, Vol. 22, No. 4, 10.