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Too Much Strawberry Cake

Reviewed: Nov. 18, 2012
I made this recipe as a layer cake instead of a pound cake. It was quite good, but I thought it needed a bit more moisture so I split the layers and drizzled them with a sugar syrup containing two teaspoons of strawberry extract. I iced it with a cream cheese icing to which I added the remainder of the canned strawberry frosting. I took the cake to a church function and received a lot of compliments on it. It was very rich but did have a heavier texture. I think it is probably best served as a pound cake as the original recipe was intended.
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