Yield
2 dozen

How to Make It

Step 1

Grease a 13- x 9- x 2-inch baking pan heavily with butter; set aside.

Step 2

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Step 3

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.

Step 4

Pour batter into prepared pan and bake at 375° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and allow to cool on wire racks.

Step 5

Wrap cake tightly in foil; freeze for several hours or until firm. Slice cake horizontally and brush layers with Simple Syrup; spread strawberry jam on lower layer, and replace with top layer (layers will be thin).

Step 6

Cut cake in 2-inch squares. Place squares two inches apart on a wire rack; place rack in a large shallow pan. Quickly pour the warm frosting over cakes, completely covering top and sides. Spoon up all frosting that drips through the rack, and reheat to pouring consistency; add a small amount of water, if necessary, to maintain original consistency. Continue pouring and reheating until all cakes are frosted. Allow frosting to dry.

Step 7

Place cakes on a cutting board; using a sharp knife, trim any surplus frosting from the bottom of each cake.

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