Strawberry Crunch Cake
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| 2 | 10oz packages frozen sliced strawberries, thawed |
| 1 cup | butter, thawed |
| 1-1/4 cup | sugar |
| 2 | eggs |
| 1 cup | sour cream |
| 2 cup | flour |
| 1 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 1/2 cup | walnuts, chopped |
| 1/2 cup | packed brown sugar |
| 1 tsp | cinnamon |
| 4 tsp | cornstarch |
| 1 | 8oz container cool whip |
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| preheat oven to 350 degrees. |
| drain berries reserving juice, set aside. cream together butter and 1-1/4 |
| cup sugar until light and fluffy. add eggs, beat well. blend in sour |
| cream. stir together flour, baking powder, baking soda and salt. add |
| creamed mixture, mixing well. spread half the batter into a greased |
| 13x9x2" |
| baking dish. spoon drained berries over batter. |
| combine nuts, and brown sugar. sprinkle half of nut mixture on top of |
| berries. spread remaining batter over all. sprinkle remainder of nut |
| mixture on top of batter. |
| bake 30-35 minutes or until cake tests done with toothpick. |
| in a small saucepan, combine cornstarch and reserved berry juice. heat |
| and stir until thickened and bubbly. add some drops of red food coloring |
| if |
| needed at this time. cool, to serve, cut a nice square of cake, top with |
| cool whip and drizzle some of the strawberry syrup you made over the top. |
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| serves: 10 |
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| patty |
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| (ID: 6577) Mirror: rec.food.recipes: Mon, Aug 16, 2004 |