STRAWBERRY POKE CAKE

 

STRAWBERRY POKE CAKE

- 1 package white cake.

- 1 package frozen sweetened strawberries, sliced and thawed.

- 2 packages strawberry gelatin.

- 1 frozen whipped topping.

- 1 1/4 cup of water.

- 1/4 cup vegetable oil.

- 2 large eggs.

- 1 cup of fresh strawberries.

DIRECTIONS

- STEP 1: Beat on low speed the cake mix with water, eggs, and oil in a large bowl.

Then beat on medium speed for 2 minutes.

- STEP 2: Pour the batter into two greased round baking pans, and bake for 30 to 35 minutes, at 350 degrees F.

- STEP 3: Let it cool for 10 minutes, then remove from pans.

- STEP 4: Return layers, top side up, and pierce cakes with a fork.

- STEP 5: Drain juice from strawberries, add water to measure 2 cups, then bring to a boil.

- STEP 6: Stir in strawberry gelatin, let it cool for 15 minutes. Then spoon over each cake layer. And place the cakes in the freezer for 1 hour.

- STEP 7: Put the first cake onto a serving platter, layer sliced strawberries, then top with 1 cup of whipped topping.

- STEP 8: Place second cake layer over whipped topping, and frost with remaining topping.

- STEP 9: Chill your strawberry poke cake for at least 50 min.