Who doesn't love dessert? We sure do and we'll always have a soft spot for those family-favorite recipes that we've enjoyed for years. There's just no substitute for Mom's fudgy birthday cake and good old-fashioned cherry pie, still warm from the oven. Remember that impossibly high carrot cake or that perfect made-from-scratch lemon meringue?
Whether they're recipes passed on from Mom or Grandma or whether they're your own creations, these blue-ribbon-worthy cakes & pies are what we're rounding up today.
So tell us...
What are YOUR favorite CAKE AND PIE recipes?
Share 'em all in today's Recipe Round-Up!
Here's one of our favorites from Sunday Dinner at Grandma's !
Strawberry Layer Cake
This blue-ribbon cake recipe was shared by Steven Wilson of Chesterfield, Virginia. He writes, "Spring was always a wonderful time of year growing up in North Carolina...it meant strawberry time. I remember going with Grandma to the strawberry farm to pick those huge, luscious red berries, often
eating as many as we put in the basket! She always used some of the fresh berries to make one of her delicious cakes to take to the Sunday night church social."
6-oz. pkg. strawberry gelatin mix
1/2 c. hot water
18-1/2 oz. pkg. white cake mix
2 T. all-purpose flour
1 c. strawberries, hulled and chopped
4 eggs
In a large bowl, dissolve dry gelatin mix in hot water; cool. Add dry cake mix, flour and strawberries; mix well. Add eggs, one at a time, beating slightly after each one. Pour batter into 3 greased 8" round cake pans. Bake at 350 degrees for 20 minutes, until cake tests done. Cool; assemble cake layers with Strawberry Frosting. Serves 12.
Strawberry Frosting:
1/4 c. butter, softened
3-3/4 to 5 c. powdered sugar
1/3 c. strawberries, hulled and finely chopped
Blend butter and powdered sugar together, adding sugar to desired consistency. Add strawberries; blend thoroughly.
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