Strawberry cake

Ok first I'll say that it was a little bit more dense than it should be...
That was because I added more liquid (from the strawberry extrudate) and didn't compensate in adding more flour.
Also if you want the cake to be pink, the extrudate will add only a little color, so you may have to go artificial if you want it really pink- I didn't.
Other than that....

I think this came out good. I don't say great because I think I can do better with some tweaking.

This is a white cake recipe from scratch that I modified by adding strawberry and vanilla/chocolate pudding.

Recipe

INGREDIENTS

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour (add another 1/2 cup-because of what I said)
  
• 1 3/4 teaspoons baking powder
• 1/2 cup milk
• 1/2 cup strawberries (previously frozen)
  
• 1 cup icing sugar
• 1 vanilla pudding cup
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  DIRECTIONS

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• Prepare the strawberries by letting them thaw in one cup of powdered sugar (yum)

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• In a medium bowl, cream together the sugar and butter.
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• Beat in the eggs, one at a time, then stir in the vanilla pudding
  
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• Add the Strawberries
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• Combine flour and baking powder, add to the creamed mixture and mix well.
  
• Finally stir in the milk until batter is smooth
  

  

• Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven.
  

  

• For cupcakes, bake 20 to 25 minutes.
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• Cake is done when it springs back to the touch.