I made this cake today to use up some strawberries that I had. I didn't have whole milk so I made some butter milk to use instead. I then realized I didn't have any strawberry jello powder so I used raspberry instead. I cut the sugar to 1 3/4 cups but kept everything else the same. I read almost all of the reviews and was a little hesitant to try it but what the heck, let's go for it. Well, I decided to bake it in a bundt pan and baked it for 50 mins. It rose beautifully and smelled awesome. After removing from the pan when cool, this was easy too, I mixed some of the puree with some cream cheese and icing sugar. It turned out great, beautiful colour and texture, not dense at all. I did make sure to thoroughly cream the butter, sugar and jello powder so it wouldn't be grainy. I didn't separate the eggs either, just added when called for. I used my immersion blender to create the puree. Didn't bother putting it through the strainer. Worked great. I've added some pics if anyone is interested in seeing how it came out. I doubt it is going to last long. Everyone loves it.!!!! For those of you who thought it tasted artificial, I recommend not to use sugar free jello, it has chemical sweetners in it.
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I made this cake today to use up some strawberries that I had. I didn't have whole milk so I...