I had a cake mix with no expiration date on it. That's how old it is. Ah, the good old days. Welp, it can only mean one thing; it's still good.
Chocolate Chip Cake with Strawberries
Chocolate chip cake mix
Buttercream frosting (see below)
9-12 large strawberries, washed, hulled and dried
Prepare cake according to directions. If you can't find a chocolate chip cake mix add some mini chips to a yellow cake mix batter. I would say about one cup. When cake is completely cool, frost. Top with strawberries right before serving.
Buttercream Frosting from Wilton
Makes about 3 cups of icing.
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
1 t. vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Consistency: In large bowl, cream shortening and butter with electric
mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time,
beating well on medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry. Add milk and
beat at medium speed until light and fluffy. Keep bowl covered with a
damp cloth until ready to use. For best results, keep icing bowl in
refrigerator when not in use. Refrigerated in an airtight container,
this icing can be stored 2 weeks. Re-whip before using.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.