Strawberry Sheet Cake

Anybody who knows me knows that I love to bake. I like baking much more than cooking not just because I love sweets, but because baking is a simple, step-by-step process. Usually if you follow the recipe, you get the product you aimed for. Cooking, on the other hand, is much more flexible. In most areas of my life, I'd rather not have rules to follow, but with baking, I love them. (Yes, I realize you cook using recipes too, but cooking recipes call for spices I don't have or techniques I have to look up on YouTube.) The newest recipe I tried is for a strawberry sheet cake I found on Pinterest.

It came out so good! (My baking time was about 15 minutes longer than what's listed below.) What a wonderful dessert for summer time.

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.