We’ve started the crazy time of year. The insanity last for five long months every year! We’ve had it the last two years and we have three more to go.
Wearying, crazy, chaos, fun, bittersweet, exhausting… just a few of the adjectives to describe marching season with the North Hardin High School Trojan Band.
Band camp start on Monday and we’ve already had tears, injuries and whining. Yeah, it’s a blast! Both my husband and I volunteer in a variety of ways. One thing I help with is “feeding the band” which consists of 240 band members and staff. It’s a crazy challenge that I adore.
As you can imagine, EASY is the name of the game right now for our own cooking. Easy lunches, dinners and desserts! The wonderful thing is, my very favorite cake is simple & easy. Strawberry Marble Cake is even kid friendly. Your younger chefs would love helping to poke the holes and splash in the jello.
This particular easy dessert came from my Aunt Cheri several dozens of years ago. I’m not even certain if she knows how much I love it! Maybe I need to jot off a note to her!
Strawberry Marble Cake
- 1 13x9" White Cake from scratch or box
- 1 - 3 oz. Box of Strawberry Gelatin
- 1 - 8 oz. Tub of Whipped Topping
- 10 oz. of Frozen Strawberries with Syrup
Thaw frozen whipped topping and strawberries. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside to room temperature. (I prepare the gelatin a measuring cup to make it easier to pour later on.)
Prepare and cool cake. Poke holes into cake with skewer or meat fork.
Pour jello slowly over cake into holes.
Mix thawed topping and thawed strawberries.
Frost cake. Refrigerate at least 1 hour before serving cold.
NOTE: Other gelatin & fruit combinations may be used.