Thanks to Teresa at Our Southern Country Home and Farm,
this cake recipe
is now an honorary member of
my collection of favorite family recipes
created in my mother’s kitchen on a ranch in South Texas.
I first wrote about them here.
Easiest Strawberry Cake Ever
1 yellow cake mix
1 8 oz. container of cool whip
2 14 oz. cans sweetened condensed milk
2 16 oz. frozen sliced strawberries in sugar
(In Teresa’s words)
Bake cake mix as directed on box, but bake in a pan with sides .
While fresh out of oven and still hot, poke holes in cake with a fork and pour both cans of sweetened condensed milk over cake. (Note: I just used one can and it was plenty.)
Let cool, and pour thawed strawberries and juice over the cooled cake, then spread cool whip over top and refrigerate until gone (won't be long).
If you don't want to use strawberries, you can use any fruit you choose, any kind of candy bars shredded in place of the strawberries, just what ever you choose. I personally think I could just pour the sweetened condensed milk over the cake and eat it just like that. It is always a huge hit any time I make it. It is great on a hot day because it is refrigerated and cold.
Here’s the deal.
This cake is TO.DIE.FOR.
It would be easy to ‘fork it to death’, as my friend JB would say.
I may or may not have done that very thing.
It would be wonderful for Easter.
Thank you to Teresa.