Strawberry Poke Cake

By á-2245

Ingredients

• 1 package (18-114 ounces) white cake mix*
• 1-1/4 cups water
• 1/4 cup vegetable oil
• 2 eggs
• 1 package (16 ounces) frozen sweetened sliced strawberries, thawed
• 2 packages (3 ounces each) strawberry gelatin
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• Fresh strawberries, optional

Details

Servings 10

Preparation

Step 1

In a mixing bowl, beat cake mix, water, oil and eggs on low speed until moistened. Beat on medium for 2 minutes.
Pour into two greased and floured 9-in.
round baking pans. Bake at 3500 for 25-
35 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork at 1/2-in. intervals. Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a saucepan. Bring to a boil; stir in gelatin until dis-solved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.
Dip bottom of one pan in warm wa¬ter for 10 seconds. Invert cake onto a serving platter. Top with reserved straw-berries and 1 cup whipped topping. Place second cake layer over topping. Frost cake with remaining whipped top-ping. Chill for at least 1 hour. Garnish with fresh berries if desired. Refrigerate leftovers. Yield: 10-12 servings.