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Ingredients
  • 1 Box White Cake Mix (Please note, all the major manufacturers of cake mixes changed their quantity from 18 ounces to ~16.  Nice, huh? I used a Duncan Hines Supreme cake (as pictured above) which is a little over 18 ounces.  If you can't find that, I would make sure to increase the bake time a bit as the batter will be a bit more moist)
  • 3 oz box strawberry jell-o
  • 10 oz. package strawberries in syrup - thawed and pureed
  • 4 large eggs
  • ½ cup vegetable oil
  • ¼ cup water
  • subheading: Strawberry Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • ¼ cup butter, softened
  • ¼ cup pureed strawberries in syrup
  • 5 cups powdered sugar (this is personal preference - the original recipe called for 7 cups.  It's pretty rich at that point.  I used about 5 cups here, but 7 (if you don't think it's too sweet) will give you a firmer frosting.
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