Strawberry sheet cake

STRAWBERRY SHEET CAKE

Ingredients

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2 cups self-rising flour
2 cups sugar
4 eggs
1 cup canola oil
1 cup milk
¼ cup mashed sweetened strawberries
1 small box dry strawberry jello
Strawberry Icing:

½ stick softened butter or margarine
3 to 4 cups powdered sugar
¼ cup mashed sweetened strawberries
(there was something missing here, so i added a little heavy cream to get the cream effect of the icing.)


Tips & Notes
This recipe may take longer to bake, depending upon the type of baking dish and oven used. The frosting can be runny because of the strawberry juice. You may need to add more berries or powdered sugar to get the frosting to the right consistency.


Instructions

Mix all ingredients and pour into greased 9x13 pan.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
While the cake is baking, make the icing.
Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
Once the cake is cool, spread the icing on the cake.
Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.

The batter looked really runny and of course the first thing I wanted to do was add more something? I didn't and it turned out just fine, as the recipe says you may have to just bake it a little longer...Below is the picture of the icing it will go on lightly but still gives the same effect.