THIS. CAKE. It practically melts in your mouth! It was a huge hit at Andrie’s birthday party and even as dedicated chocolate lovers, this recipe is a favorite in the Miller house! I’ve made it as a sheet cake (which is what this recipe is for) and also doubled the recipe to make a 3-tier with a dozen cupcakes using the leftover batter. For the tiered cake (pictured - I KNOW I KNOW, IT’S A LITTLE LOPSIDED) I used good ol’ Betty Crocker cream cheese frosting in a can.

Enjoy! Oh, and invite me over when you make it!

I had to snag the only photo I had of it from Andrie’s birthday party - I’ll get some detail photos next time I make this - which, trust me, won’t be long.

ORIGINAL SOURCE: Southern Hospitality Blog



PREP TIME: 30 minutes

COOK TIME: 45 minutes

TOTAL TIME: 1 hour 15 minutes


1 box white cake mix

3 tbsp flour

1 (3oz) box strawberry jello

1/2 cup water

3/4 cup oil

1 cup pureed strawberries (I used frozen, thawed)

4 eggs


Preheat oven to 350 degrees

Combine cake mix, flour, jello + water

Add oil + eggs, beat well

Add strawberries, beat 2 minutes

Pour batter into greased 9x13 pan

Bake approximately 45 minutes


1 stick butter, softened

1 8oz package cream cheese, softened

1 cup pureed strawberries (I used frozen, thawed)

3 cups powdered sugar

*Mix all ingredients in a small mixing bowl until creamy. Pour over cooled cake.