These were probably some of the best cookies that I’ve ever made. I was very happy with them, and I think I’m figuring out what levels of cinnamon I can eat. (I have a slight allergy.) These were so yummy that I ended up making another batch the following week.
Also for Jason’s birthday, I broke down and made a cake. I almost ended up not making it when I knocked my mixer’s large glass bowl off the counter and it crashed on the floor, breaking into a thousand pieces. I guess it was better that I didn’t have anything in the mixer yet…
This cake came out really well. It’s very moist and delicious. The original recipe is from Favorite Brand Name’s Cake Mix.
Flower Power Strawberry Cake
1 package (18 1/4 oz) white cake mix without the pudding in the mix
2 containers (12 oz) strawberry yogurt
1/3 cup vegetable oil
1 package (4-serving size) strawberry gelatin
1 container (8 oz) thawed frozen whipped topping
Preheat over to 350°F. Lightly grease 13×9-inch baking pan.
Beat cake mix, yogurt, eggs, oil, and gelatin in large bowl with electric mixer at low speed for about 1 minute or until blended. Increase speed to medium and beat 1-2 minutes until smooth. Pour in pan.
Bake 38 to 43 minutes or until toothpick inserted in the center comes out clean. Cool completely in pan.
Spread whipped topping over cake. The recipe calls for strawberries on the top of the cake. I ended up with strawberry banana gelatin, and I later put bananas on top of it. It was yummy. Make sure to refrigerate cake.