“One of the things you learn about baking a cake together is that pans are not EXACTLY the same size even if they’re supposed to be nine inches! I made two layers and Amy made two layers and they’re not precisely the same circumference, but that’s what makes it homemade, right?
This is about the only thing I bake. It’s a really special tradition for our family. My husband’s maternal grandmother made this cake and it’s her recipe that I submitted to the cookbook. At every family dinner SOMEONE makes Grandmom Lamb’s strawberry cake, so sometimes there may be more than one!
I was treasurer back in the 80s when we were selling the cookbooks, and we would deliver them to Party Mart and Gourmet Galley and lots of stores around town, and we had to keep an active count of every book and every dollar. It was a continuous accounting job! But it was one of the important ways we raised funds for the programs at the Easter Seal Center.”
“I’m the Membership Chair in the Charity League now and even though we’re not actively selling the cookbooks, they are still a part of our fundraising, even if not as primary as they once were. I love making this generational cake with Judy, and I love making other recipes out of the cookbooks with my children. What a neat legacy to have passed down from my mother-in-law to me and I’m sure on to my children. This is just one more way the Charity League is such a special part of the lives of so many women in our community.”
Heavenly Strawberry Cake
Thyme to Entertain, page 176
1 (18.25 ounce) box white cake mix
½ cup vegetable oil
½ cup water
1 (3 ounce) box strawberry gelatin
1 (10 ounce) package frozen strawberries, thawed and drained (reserve juice for icing)
Icing: ½ cup butter, softened
1 (16 ounce) box confectioners’ sugar
¼ cup reserved strawberry juice
Preheat oven to 350 degrees. Combine cake mix, oil, water, and gelatin in a large mixing bowl. Add eggs one at a time to mix, blending thoroughly after each addition. Gently fold in strawberries. . Pour batter into greased and floured 9×13 inch baking pan. Bake for 35 to 40 minutes. For icing, mix together all ingredients until smooth and spread over cooled cake. *For a round layer cake, substitute two 8 or 9 inch-round cake pans and decrease baking time to 25 to 30 minutes.