#3018 - White Strawberry Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box strawberry Jell-O
16oz. fresh or frozen strawberries (washed, drained and cut into small pieces)
1/2 cup water
2 eggs
3 TBSP flour
3/4 cup canola oil
1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix, strawberry Jell-O powder, 1/2 of the strawberry pieces, water, eggs, flour and canola oil--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. In a bowl add the thawed Cool Whip and the other 1/2 of the strawberry pieces--stir until mixed, then refrigerate the frosting for 2 hours. Frost the cake with the chilled Cool Whip frosting mixture. Refrigerate until cold.