Strawberry Sheet Cake

Yum, this was sooo good. But when I first took it out of the oven I wasn’t so crazy about it. Definitely put in the fridge overnight after baked to really enjoy. All the flavors come together after that. This is definitely a recipe I will make again and again. It was a huge hit and so easy.

Ingredients:

• 2 cups self-rising flour
• 2 cups sugar
• 4 eggs
• 1 cup canola oil
• 1 cup milk
• ¼ cup sweetened strawberries, mashed
• 1 small box dry strawberry jello

Strawberry Icing:

• ½ stick butter or margarine, softened
• 3-4 cups powdered sugar
• ¼ cup sweetened strawberries, mashed

Instructions:

1. Mix all ingredients and pour into greased 9x13 pan.
2. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
3. While the cake is baking, make the icing.
4. Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
5. Once the cake is cool, spread the icing on the cake.
6. Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.

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