Cookbook:Strawberry Shortcut Cake

This strawberry shortcut cake is one of those recipes from the 1970s with lots of already-processed ingredients. It's very moist because the syrupy strawberry mixture starts on top and soaks through as the cake bakes.

Ingredients

 * 1 cup mini marshmallows
 * 2 cups (20 oz) frozen, sliced strawberries in syrup, completely thawed
 * 1 pkg (3 oz) strawberry jello powder (known as jelly outside of North America)
 * 2¼ cups flour
 * 1½ cups white granulated sugar
 * 3 tsp baking powder
 * ½ tsp salt
 * ½ cup shortening
 * 1 cup milk
 * 3 eggs
 * 1 tsp vanilla

Procedure

 * 1) Generously grease the bottom of a 13x9-inch cake pan.
 * 2) Sprinkle marshmallows evenly over bottom of pan.
 * 3) Thoroughly combine completely thawed strawberries and syrup with dry jello; set aside.
 * 4) In a large mixing bowl, combine remaining ingredients. Mix at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally.
 * 5) Pour batter over marshmallows, and spread out. Spoon strawberry mixture evenly over batter.
 * 6) Bake at 350°F for 45–60 minutes or until golden brown and a toothpick inserted in center comes out clean.
 * 7) Serve warm or cool with ice cream or whipped cream.

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