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Strawberry Pecan Cake Source: North Carolina Strawberry Association From: Jean Copeland, of Jean's Berry Patch in Apex, NC.
1 box white cake mix 1 pkg. strawberry Jello 1/2 cup milk 3/4 cup vegetable oil 1 cup strawberries 1 cup chopped pecans 1 cup coconut 5 eggs
Icing: 1/2 cup (1 stick) melted butter 1/2 cup strawberries, sliced 1 box (1 lb) confectioners sugar 1/2 cup chopped pecans 1/2 cup coconut
Sift together cake mix and strawberry Jello. Add milk, oil, strawberries, pecans, coconut, and eggs, adding eggs one at a time and beating well after each. Pour into 3 greased and floured layer pans.
Bake at 350 degrees for 25-30 minutes.
Icing: Mix confectioners sugar gradually into melted butter. Add coconut and chopped pecans. Spread over cake, garnish with fresh strawberries. When cake is iced, put in refrigerator and chill.
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