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Rosalynn Carter's favorite cake recipe shared in wake of her passing

The National Archives shared the recipe this week for a strawberry cake that Rosalynn Carter loved.

ATLANTA — In the wake of Rosalynn Carter's passing last Sunday at the age of 96, all kinds of tributes and remembrances have come in from all corners of the globe. 

That has even included her favorite cake recipe, shared earlier this week by the National Archives. 

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"Today, we honor the remarkable legacy of Rosalynn Carter, whose warmth touched the nation," the National Archives posted on X. "As we remember her, we share one of her favorite recipes — a classic strawberry cake — reflecting the sweetness she brought to so many."

The recipe card shared by the Archives calls it a "Carter family favorite."

Take a look at the recipe below:

Rosalynn Carter's favorite strawberry cake recipe

  • 1 package yellow or white cake mix
  • 1 three-ounce package of strawberry jello
  • 3/4 cup cooking oil
  • 1 cup chopped nuts
  • 4 eggs
  • 2 tablespoons flour
  • 1 ten-ounce package frozen strawberries or 1 pint fresh strawberries with 1/2 cup sugar

Mix all ingredients and beat well; pour into angel food cake pan and bake at 350 degrees for 45 minutes or until done.

Serve plain or with whipped cream.

(Scroll to the bottom of this story for another recipe)

For good measure, the National Archives also shared another favorite of Rosalynn's - the "Plains Special" cheese ring:

  • 1 pound grated sharp cheese
  • 1 cup finely chopped nuts
  • 1 cup mayonnaise
  • 1 small onion, finely grated
  • Black pepper
  • Dash cayenne
  • Strawberry preserves, optional

Combine all ingredients but preserves, seasoning to taste with pepper. Mix well and place in 5 or 6 cup ring mold. Refrigerate until firm, for several hours or overnight.

To serve, unmold, and if desired, fill center with strawberry preserves, or serve plain with crackers.

   

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