By Kevin Williams
I have been so busy this summer, between a heavy workload and not being able to visit Amish settlements because of the lockdown, I'm starved for new content...so happy Carmon Hacker has been able to share some of her wonderful recipes with us. Typically, this time of year she'd be preparing a bunch of entries to the local county fair, but at least around here, Ohio, county fairs are cancelled. Well, actually, I think they are allowed to have fairs but they are greatly scaled back Either way, glad Carmon is sharing some of her prize-winning baking with us at Amish365.com!
Here is what Carmon says about this creation:
This is a light, refreshing cake combining gelatin and fresh strawberries and it is especially delicious in summer. Why is it called “Strawberry Moon Cake”? Because one bite is all it takes to send your taste buds “over the moon!” Hope you and your fellow foodies enjoy this as much as my family and I do!
I really does sound - and look - like an amazing cake. Carmon said I could swing by and try it and I regretted not...schedule was tight, tight today, but I could have maybe done so and, yeah, I am regretting it as I salivate over these photos...
- STEP ONE
- white cake mix, 15.25 oz., prepared according to directions on box and baked in a 9 x 13 pan
- 6 oz. strawberry gelatin
- 2 cups boiling water
- STEP TWO
- 14 oz. can whipped cream cheese frosting
- ½ tsp. almond flavoring
- 8 oz. whipped topping, thawed
- After cake has had at least one hour to cool, combine strawberry gelatin in a medium-sized bowl, and gently stir in boiling water. Poke about 24 holes in cake with the end of a wooden spoon and pour warm gelatin over cake.
- Combine frosting, almond flavoring and whipped topping and spread over cake. Garnish the top with fresh sliced strawberries and refrigerate at least three hours before serving. Be sure to refrigerate remaining cake, if you’re lucky enough to have leftovers!