Staff Picks
With Easter just around the corner , our staff at The Meridian Star would like to share some of our family favorite desserts and sweet treats for the holiday .
Strawberry Cake
Shared by Cheryl Owens . Handed by her mother , Janell McMullen .
4 eggs 8 ounces frozen strawberries , thawed and juice separated 1 small box of strawberry Jello 1 / 2 cup water 1 box white cake mix of your choice 1 cup of Wesson oil
Beat eggs well , add strawberry juice . Mix Jello with the water to dissolve , then pour it into the eggs and strawberry juice mixture . Mix in the box of cake mix and then fold in the oil , a little at a time . Pour mixture into greased and floured pans . Bake at 325 degrees for 25-30 minutes . This will make a three-layer cake .
Frosting 1 box of powdered sugar 1 stick of real butter , can use margarine
Strawberries from the separated berries and juice Beat powdered sugar , margarine and strawberries
( no juice ) until blended . Ice the cake and enjoy .
German Chocolate Upside Down Cake
Shared by Tayler Dailey . Handed down by her grandmother , the late Dorothy Scheer .
1 cup flaked sweetened coconut 1 cup chopped pecans 1 18.5 ounce German chocolate cake mix , eggs , water
& oil according to cake mix directions 8 ounces cream cheese at room temperature 1 / 2 cup butter at room temperature 1 pound powdered sugar
Preheat oven to 350 degrees . Grease and flour 9 x 13 pan . Sprinkle coconut and pecans evenly over bottom of pan . Prepare cake mix following the directions on the box . Pour cake batter over coconut and pecans . Beat cream cheese , butter and sugar with a mixer . Drop by teaspoonfuls over top of cake batter . Bake 45 to 50 minutes . Cool . Cut and turn upside down on a dessert plate .
Coconut Cake
Shared by Glenda Sanders . Handed down by her aunt , the late Ann Allen .
1 box Duncan Hines Classic Butter Golden Cake Mix 7 tablespoons softened butter , not margarine 3 / 4 cup water 3 large eggs 1 / 2 cup pina colada mix 1 coconut or 1 bag of grated coconut Cooking spray
Icing 8 ounces Cool Whip 8 ounces sour cream 1 / 2 cup powdered sugar
Preheat oven to 350 degrees . Mix cake mix , water , softened butter and eggs in a large bowl at low speed until moistened , then beat at medium speed for 4 minutes . Pour batter in pan ( s ) and bake in center of oven following the chart on the box . Spray a large section of aluminum foil with cooking spray . When cake is done , remove from pan ( s ) and place on aluminum foil . While warm , punch holes in cake with ice pick and soak the cake with the pina colada mix mixed with juice from the coconut .
Grate coconut . Make icing by combining 8 ounces of cool whip , 8 ounces of sour cream , 1 / 3 to 1 / 2 cup powered sugar and fresh grated coconut . Ice bottom layer of cake . Place top layer over bottom and finish icing . Sprinkle remaining grated coconut over top of cake .
28 • MERIDIAN LIFE