Southern Cooking with Andy Bedwell


Lemon Icebox Cake and Strawberry Layer Cake
Spring and Easter are on their way!
These two cakes will bring sunshine to any day. They are so light, pretty, and delicious! Best of all, they are so easy to make. Another great feature is that they freeze so well.

Lemon Icebox Cake
1 lemon cake mix
2 cans Eagle Brand milk
3/4 cup lemon juice
12 ounces Cool Whip
Mix your cake mix as directed. (I always add more oil and less water) Bake in 3-8 inch greased cake pans. Bake at 325 degrees for 25-30 minutes. Be sure and use a toothpick to see if it is done. Let layers cool.
Mix condensed milk and lemon juice together. Save 1 1/2 cups of this mixture and spread the remainder on cake layers.
Then mix the 1 1/2 cups of the condensed milk- lemon juice mixture with 12 ounces of Cool Whip. Blend real well.
This will look like meringue on a lemon icebox pie. Frost the top and sides with this Cool Whip mixture.

Andy’s Note: This is my favorite cake in the whole world. Of course, my favorite pie is a lemon icebox pie. I just had to create a cake with the same look and the same taste as my favorite pie. You must try this cake!
I usually decorate the top with a layer of coconut and a few lemon slices. You can also sprinkle crushed vanilla wafers on top with red cherries in the center. This is so tart, gooey, and rich!

Strawberry Layer Cake
1 box white cake mix
1 cup Crisco oil
1 small box strawberry jello
1/4 cup warm water
3/4 cup mashed sweetened strawberries
4 eggs
1 box powdered sugar
1/4 cup mashed sweetened strawberries
1 stick margarine, room temperature
Dissolve jello in the warm water. Add all ingredients in your mixer and beat for about 5 minutes.
This batter is delicious! Save a little in your mixing bowl for you to sample.
Pour into 3 8-inch pans that have been greased and floured. Bake at 325 degrees for about 25 minutes. Check with your toothpick. Cool completely before frosting.
Mix powdered sugar, strawberries, and margarine together; beat until real smooth.
I always double this frosting when I am making three layers. In a 9 x 13 inch pan, one recipe is enough.

Andy’s Note: This is another cake that I always had a lot of requests to bake.
The teachers at Gaston School liked for me to bake this cake for their birthday parties and special events. I have also used a cream cheese icing on this cake.
The white icing with the pink cake layers is real attractive and kind of cuts the strawberry taste a little.
Peggy Roberts said she makes this cake for family events and doubles the recipe. She makes three large layers and then she makes cupcakes with the leftover batter.
It just thrills me to know people are using my recipes. This cake is truly one of the “Best of the Best”.
May these treasured recipes fill you with warmth and love.
Happy Cooking.
— Andy Bedwell
Southern Cooking with Andy Bedwell” can be purchased at Little Faces Doll Shop, Alabama Gift Company, and the Messenger office on Broad Street.

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