There was lots of batter leftover from Jamaar and Alisha’s cake and I wasn’t about ready to throw it out. I also sliced off the crowned portions of the baked layers which will surface as cake truffles real soon. And I probably told you that already but humor me and pretend like I didn’t. Any-who, for Labor Day we I wanted a simple dessert to accompany the high cholesterol, plague inducing ribs we were set to devour. What graced our table, and has eagerly taken up residence on my thighs, was a Strawberry Crunch Cake. Strawberry because I had more of that batter than the others and Crunch because I followed through on a whim.
The whim started from a conversation about not baking with nuts because Gabbi is allergic to them. However, Gabbi doesn’t eat lots of desserts so why not? From there I played around with the idea of a crisp topping on a cake. I wonder if Martha Stewart got her ideas this way? Probably not, but I digress. Within a matter of minutes on the internet I had my pick of Crunch Cake recipes to choose from. Guess it wasn’t an original idea.
This recipe came from Cooks.com and was for an orange cake. I’m including the boxed cake recipe I used for my strawberry cake but you can see the original recipe here . I had a ton of butter cream frosting left also. I lightened it with some vanilla pudding, filled between the layers and frosted the sides only. The remainder of this cake is still taunting me, it knows my name and speaks to me frequently. Usually I ship out the sweet stuff with Charisse when she goes to work. As luck would have it, or better yet how she arranged it, girlfriend is off this week off work. Not so lucky for me. Oh well, such is life.
1 c. graham cracker crumbs
1 c brown sugar
½ c chopped walnuts
½ c butter, melted
1 pkg. strawberry cake mix
½ c water
½ c melted strawberry popsicle
1/3 c oil
1 tsp vanilla
Heat oven to 350°. Grease and flour two 8 inch round cake pans. In small bowl, combine crunch layer ingredients until crumbly. Press half of crunch mixture into each prepared pan.
In large bowl, blend cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour batter evenly over crunch layer. Bake at 350° for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely. Then frost as desired. Make the day before serving so all the components and hang out and become one with the universe.