Farrahs Jelly Filled Cake Food

FARRAH'S JELLY-FILLED CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Beat cake mix, eggs, milk, and butter until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan, 30 minutes to 1 hour.
• Use an apple corer to poke holes along the middle of the cake, making sure not to poke all the way through. Remove cake from the corer before making the next hole. Leave a 1/2-inch border on the inner and outer edges of the pan.
• Microwave strawberry jam for 1 minute. Stir and continue microwaving in 15-second intervals until jam is melted and pourable. Pour jam into the holes and let cake sit in the pan for at least 1 hour.
• Run a table knife around the inner and outer edges of the pan to loosen. Invert cake carefully onto a serving plate.
• Mix powdered sugar and milk together until well combined. Brush glaze over the cake and let sit overnight so flavors can meld.

STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper.
• In a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside.
• In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined.
• Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined.
• Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes.
• Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool.
• Whip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping.
• To assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs.

FARRAH'S STRAWBERRY ANGEL DELIGHT

Steps:

• 1. Wash and slice strawberries. Mix strawberries in glaze until well covered.
• 2. Mix cream cheese, sugar and pudding until well blended. Fold Cool Whip into cream cheese and mix well.
• 3. Crumble cake (or cut cake into 1" cubes) and place in bottome of 9x13 dish.** Mash cake flat with hands.***
• 4. Cover cake with cream cheese mixture
• 5. Top off with strawberries
• 6. Chill until cream cheese mixture has set
• 7. **Any dish can be used. Using multiple layers in a large glsss bowl is very pretty ***Help make even layer when making multiple layers

GRANDMA CAMPBELL'S JELLY CAKE

Steps:

• Melt butter and sugar together.
• Add eggs, flour and milk.
• The recipes says 1/2 cup milk, but Grandma added"OR until of batter consistency" at the bottom.
• Then add vanilla.
• Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
• Melt the apple jelly.
• Pour 3 ounces of jelly over each layer as they are stacked.
• Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.