“We always love to eat at Nini’s,” says grandson CHRISTIAN STROM (Bellevue, Tennessee). “She keeps all of the fun snacks on hand that we don’t have at home. It’s fun to celebrate birthdays or just stay for dinner. No matter the occasion, I love how we are always welcome there.” His Nini, SANDRA MEADOWS (Nashville, Tennessee), was born in Murfreesboro, Tennessee, and is a grandmother of four. Nini is known for making delicious desserts, and this is one of Christian’s favorites. (P.S. Christian adds that the icing is the best part.)
CAKE:
Vegetable shortening and flour to prepare baking pan
1 (10 ounce) package frozen strawberries, thawed
1 (18.25 ounce) box white cake mix
1 (3 ounce) box strawberry gelatin
4 large eggs
1 cup vegetable oil
ICING:
½ cup (1 stick) butter
1 (16 ounce) box powdered sugar
Reserved juice of strawberries
1 Preheat the oven to 350 degrees. Lightly grease and flour a 9 × 13-inch baking pan.
2 TO MAKE THE CAKE, drain the thawed berries, being careful to save the juice for the icing.
3 In a large bowl mix together the cake mix, gelatin, eggs, oil, and drained berries. Pour into the baking pan. Bake for the amount of time listed on the cake mix box. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack.
4 TO MAKE THE ICING, in a medium saucepan on low to medium heat, melt the butter. Add the powdered sugar and stir until well blended. Remove from the heat and stir in the strawberry juice. When the cake has cooled, ice and serve.
MAKES 10 TO 12 SERVINGS.