Strawberry Ice Mountain Cake

Shirley Smith

  • 1/2 cup oil
  • 1 cup sugar
  • 2 eggs
  • 2 cups sifted cake flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup milk
  • 1 tsp vanilla

Preheat  oven to 350°.  Blend oil, sugar and eggs. Stir in combined dry ingredients alternately with milk and vanilla. Pour batter into prepared pans and bake at 350° for 25 to 30 minutes.

Frosting: Use 3/4 cup frozen strawberries or 3/4 cup strawberry preserves. Combine in top of double boiler:

  • 2 egg whites
  • 1/3 cup water
  • 1/2 cup sugar
  • 1/4 tsp cream of tartar

Bring to a boil. Beat all together, using egg beater. Put all over low flame and bring to boil, stirring every 2 to 3 minutes, until stiff.  Add 1 teaspoon vanilla and continue beating until frosting holds its shape. When finished, spread the frosting on  the cake and put strawberries between layers and on top of cake.

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