Strawberry Cake

This is it.  The absolute last piece of the cake.  The same cake that I had for approximately 80% of my birthdays growing up.  At least until I decided that artificial red dyes and preservatives should probably not be a main staple of my diet.  But there's something so good about being bad.  This cake is ludicrously pink and ridiculously sweet.  But it's also deliciously strawberry, and there's nothing wrong with that.  Go old school and see.

Note: Versions of this cake have made the rounds of the internet since its inception.  This is my grandmother's take.

Strawberry Cake

1 box white cake mix
1 (3-ounce) package strawberry-flavored instant gelatin
½ cup (1 stick) unsalted butter, melted
1 (10-ounce) package frozen strawberries in syrup, chopped
4 large eggs
Strawberry Frosting

Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.

Combine the cake mix and gelatin thoroughly. Add the butter and 1 cup of chopped strawberries; mix well. Add the eggs, one at a time, and mix until combined. Pour the batter into the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cakes on a rack. Frost with Strawberry Frosting. Refrigerate for at least half an hour to set the frosting.

Makes 16 servings

Strawberry Frosting
1 (1-pound) box powdered sugar (about 3½ cups)
½ cup (1 stick) unsalted butter, melted
1 (10-ounce) package frozen strawberries in syrup, chopped

Mix the sugar and butter together. Add the strawberries, a spoonful at a time, until the frosting reaches spreading consistency.