Strawberry poke cake

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Ingredients

1 pkg
    ( 18 1/4 ounces ) white cake
1 1/4 c
    water
1/4 c
    vegetable oil
2
    eggs
1 pkg
    ( 16 ounces ) frozen sweetened sliced strawberries, thawed
2 pkg
    ( 3 ounce each ) strawberry gelatin
1
    ( 12 ounce tub ) frozen whipped toppin, thawed, divided. (i used 1 1/2 containers)
    fresh strawberries, optional

 Step-By-Step
1In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.


2Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

3Using 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 or wooden skewer at 1/2-in. intervals.

4Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes.

5Gently spoon over each cake layer. Chill for 2-3 hours.

6Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.

7Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.




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