Strawberry Cake {recipe}

 I mean, it's obviously a recipe post. Take a look at the picture. Duh. But I went ahead and put {recipe}in there just for kicks. Just to make sure.

So here it is. The cake I was raving about. 

Honestly the first time I made it, I was going to take pictures but forgot and it disappeared too quick for me even to take a shot of one piece. After making it second time and forgetting to take pictures AGAIN I had to finish the cake all by myself. It was too good. This time I was afraid to forget again, so I left a note on my phone telling me to take pictures. If that's not getting old, I don't know what is. 

Let me know how you guys like it. And if you like it at all.

Ingredients:

for the cake

- 2 cups of Bisquick

- 8 eggs

- 1 cup sugar

for the frosting

- 1 cup heavy cream

- 1/2 cup powdered sugar

- 1/2 tsp vanilla

- 1/2 package cream cheese (softened)

- 1 stick butter (softened)

for the syrup

- juice of 1/2 lemon

- 4 tbsp sugar

- 3 tbsp cognac

- 1 cup of warm water

for garnish

- strawberries

-chopped pecans

Method:

Preheat oven to 300 F

Beat eggs and sugar on high until light and fluffy. Add Bisquick and mix just until combined, don't over beat. Divide the mixture between two pans.

Pour 2/3 of the batter into well greased round 9'' pan and bake on 300 F for 45 minutes. Let it cool until able to handle, then take out of the form. When the cake is completely cool, cut it lengthwise in half. 

Pour the other 1/3 into 8'' round pan and bake for 30 minutes at 300 F. Take out and let cool completely. 

Beat  heavy cream and powdered sugar until stiff picks form. (To get best results with whipped cream, place the bowl, whisk and cream in freezer for 5 minutes). Set aside, but not before getting a nice taste of that deliciousness. Yummy!
In a different bowl, beat cream cheese and butter together until uniform mixture forms, add whipped cream and vanilla and combine.

Meanwhile, mix all the ingredients for syrup together and set aside until the sugar dissolves completely. Pour the syrup evenly over the two halves of the cake.

Take the other cake and tear it apart into small pieces. Cut strawberries into small pieces and mix with about 2/3 of the frosting. Just careful not to get carried away with the strawberries and eat them all. They do look good though.

Take the bottom half of the cake and spread a little frosting on it. Then put the cake/strawberry/frosting mixtures and top off with second half of the cake. Spread the rest of the frosting over the cake, covering the sides.

Cover the edges with pecans and top with cut strawberries. Then scrape the bowl of frosting clean, while complaining to your husband that your old pre-maternity jeans don't fit your perfectly too round bottom. Let out a big Sigh. Move on with life.

Let the cake stand in the fridge for at least 3 hours, better yet 12. 

Enjoy a piece. Or two. 

Then sigh about your long lost size 4 jeans.