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Strawberry Parade Cake

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 boxed cream of potato soup
  • 4 eggs
  • 1 cup brisket, 3 to 4 pounds, trimmed
  • 1 cup cornstarch
  • 1 small aluminum pan
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • 1 cup coconut Assorted candies
  • heavy cream
  • 1 box unsalted butter
  • 1/2 cup buttermilk (you need to use your cup for this or until it’s a medium consistency.)
  • 1/8 teaspoon salt
  • 1 teaspoon jar maraschino cherries, drained (reserve liquid for use)
  • 3 to wild honey
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 boxed cream of potato soup
  • 4 eggs
  • 1 cup brisket, 3 to 4 pounds, trimmed
  • 1 cup cornstarch
  • 1 small aluminum pan
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • 1 cup coconut Assorted candies
  • heavy cream
  • 1 box unsalted butter
  • 1/2 cup buttermilk (you need to use your cup for this or until it’s a medium consistency.)
  • 1/8 teaspoon salt
  • 1 teaspoon jar maraschino cherries, drained (reserve liquid for use)
  • 3 to wild honey
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix cake ingredients together and beat for 3 minutes
  2. Pour batter into 3 greased and floured round cake pans
  3. Bake layers at 350 degrees for 25 to 35 minutes or until tested done
  4. To prepare frosting, cream 1/3 sugar with butter and salt in a large bowl
  5. Blend extract, 2 tablespoons milk and remaining sugar into frosting
  6. Gradually stir in remaining milk until you get the desired spreading consistency
  7. Frost cooled caked
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