Double-Frosted Yellow Sheet Cake Recipe

Ingredients

Cake

Frosting

	PREP TIME 30m	TOTAL TIME 2h10m
YIELD 24 servings

Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour. Or spray with cooking spray. In large bowl, make cake batter as directed on box. Pour into pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In large bowl, beat 2 1/4 cups softened butter with electric mixer on medium-high speed until smooth. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy. Beat in 3 tablespoons milk and the vanilla. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread 2 1/4 cups vanilla frosting on top of cake. Refrigerate 10 minutes.
Meanwhile, on low speed, beat jam into remaining frosting until well blended. Remove frosted cake from refrigerator. Drop spoonfuls of strawberry frosting on top of vanilla frosting. Spread strawberry frosting evenly on top of vanilla layer. To serve, cut into 6 rows by 4 rows. Store loosely covered at room temperature.