Strawberry Cake W/ Greek Yogurt Frosting

• 2 cups self rising flour
• 1 cup sugar
• 1/2 cup canola oil
• 2 eggs
• 1 tablespoon vanilla
• 1/2 cup milk
• 1/4 cup strawberry jam homemade
• 2 cups strawberries fresh
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 cups confectioner's sugar
• 1 teaspoon vanilla
• 1/2 greek yogurt a, 5.3 oz container of, with strawberry fruit at the bottom
• 3 tablespoons unsalted butter
• 2 teaspoons milk

1. Preheat oven to 325 degrees F.
2. Grease two 8-inch cake pans.
3. In the bowl of your stand mixer with paddle attachment in place, beat sugar, oil, and eggs. Add vanilla, milk and jam. Slowly add flour until a light, smooth batter forms.
4. Evenly separate cake batter between cake pans and bake for about 45 minutes or until cake tester comes out clean. **Cooking the cakes at a lower temperature will keep the center from rising too much so you will get a more level cake.
5. In a medium sauce pan boil down strawberries, sugar and cornstarch until a thick jam has formed. Remove from heat and transfer to a glass bowl to let cool completely (as it cools it will get thicker).

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Taken from www.yummly.com/recipe/Strawberry-Cake-w_-Greek-Yogurt-Frosting-1673167 (may not work)