Recipe for Strawberry Short-Cut Cake


    Strawberry Short-Cut Cake

    1 cup miniature marshmallows
    2 boxes frozen strawberries, thawed (or 2 1/2 cups
        sliced and partly mashed fresh strawberries,
        sweetened to taste)
    1 box strawberry gelatin
    2 1/4 cups all-purpose flour
    1 1/2 cups granulated sugar
    1/2 cup shortening (not liquid)
    3 teaspoons baking powder
    1/2 teaspoon salt
    1 teaspoon vanilla extract
    3 eggs
    1 cup milk

    Grease the bottom of a 9 x 13-inch pan. Do not grease the sides. Spread marshmallows over bottom of pan. Even though the recipe calls for 1 cup marshmallows, you can use up to 2 cups. Mix the strawberries and gelatin and set aside.

    Make a batter of the remaining ingredients and spread over marshmallows. Dribble strawberry and gelatin mixture over batter. Bake at 350 degrees F for 40 to 45 minutes or until a wooden pick Comes out clean. The marshmallows go to the top to form a glaze and the strawberries go to the bottom and are thickened with the gelatin without coloring the batter.