Strawberries & Coconut

10Apr12

I realize it’s very cliche to give up sweets for Lent. But I have done it many years in a row because simply it is a true challenge for me every single time. But come Easter, I am a baking fiend again. And this year was no different.

This year I pulled out a old favorite – Grandmama’s Strawberry Cake – and a new favorite – my Great Aunt’s Mounds Bars. I think of nothing and no one else other than Grandmama when I make this strawberry cake – which is now becoming an Easter tradition. And I will forever think of my great aunt Marge hand-writing some of her favorite recipes to mail to me when I make these Mound Bars. Recipes are definitely one way for the memories of loved ones to carry on – i.e. write down your recipes for generations to come!!

{thanks to my roomie, Meghan, for taking the awesome cake pictures with her fabulous new lens}

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Grandmama’s Strawberry Cake

Cake

• 1 box white cake mix
• 1/2 C water
• 4 eggs
• 1/2 C frozen strawberries (thawed)
• 1 box strawberry jello
• 1 C vegetable oil

Icing

• 1 stick butter, softened
• 1/2 C frozen strawberries (thawed)
• 1 pkg powdered sugar
• fresh strawberries to garnish

Grease 2-3 round layer cake pans

Mix all cake ingredients in large bowl and pour into cake pans

Bake at 350 degrees for 35-40 minutes (use toothpick test to tell when done)

Let cool completely.

Mix icing ingredients & ice cake. Garnish with fresh strawberries.

{store in refrigerator}

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Aunt Marge’s Mound Bars

• 2 C crushed graham crackers
• 1/2 C sugar
• 1/2 C margarine
• 2 C flaked coconut
• 1 Tbsp vanilla
• 1 can sweetened condensed milk
• 1 bag semisweet chocolate chips

Mix crumbs, sugar, and margarine. Pat into a 9×13 pan.

Mix coconut, condensed milk, and vanilla. Pour on top of crumbs.

Bake 15 minutes at 350 degrees.

Melt chocolate chips and spread on bars while still hot.

Let cool then cut.

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Tags: baking, coconut, Easter, mound bars, strawberry cake