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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Ingredients:
1 (18 ounce) package white cake mix |
1 1/4 cups water |
2 cups vegetable oil |
2 eggs |
1 (16 ounce) package frozen sweetened strawberries, thawed |
2 (3 ounce) packages strawberry gelatin |
1 (12 ounce) carton frozen whipped topping, thawed |
Directions:
1. In a mixing bowl, beat cake mix, water, oil and eggs on low speed until moistened.
2. Beat on medium speed for 2 minutes.
3. Pour into 2 greased and floured 9 round baking pans.
4. Bake at 350 degrees for 25-35 minutes.
5. Cool for 10 minutes on wire racks.
6. Level tops of cake with serrated knives if neccessary and return cakes to two clean cake pan.
7. Poke cakes with a meat fork at 1/2 intervals.
8. Drain juice from strawberries into a measuring cup and refrigerate berries.
9. Add water to juice to measure 2 cups and pour into a saucepan.
10. Bring to a boil and stir in gelatin until dissolved.
11. Chill for 30 minutes and gently spoon over each cake layer.
12. Chill for 2-3 hours.
13. Dip bottom of one pan in warm water for 10 seconds.
14. Invert cake onto a serving platter and top with reserved strawberries and 1 cup of whipped topping.
15. Place second cake layer over topping.
16. Frost cake with remaining whipped topping.
17. Chill for at least 1 hour.
18. Garnish with fresh berries if desired.
19. Refrigerate left-overs.
20. *cooking time does not include chilling time*.
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