STRAWBERRY CAKE

Fay Bailey, Recipe #2

1 yellow cake mix
1 pkg dry Dream Whip
4 eggs
1 cup cold water

16 oz container of cool whip
2 large or 4 small 10 oz frozen strawberries
you can also use fresh strawberries if you have them.

Mix the first 4 ingredients together until smooth.
Pour batter into greased and floured tube pan.
Bake at 350 degrees for 35 minutes or until cake springs back to touch.
Turn out onto plate after 15 minutes. Cool cake completely.
Cut cake in half—set aside top half.

16 oz container of cool whip
Top lower half with one half container of Cool Whip—top the cool whip with 2 small or 1 large container of thawed strawberries. Put other half cake on tip. Put on rest of Cool Whip and another container of strawberries.
If you stick cake with the handle of a wooden spoon the strawberry juice will go into the cake and makes it very tasty and moist.

This cake will keep in the refrigerator for 3 days if it lasts. It is yummy. This is a recipe from my mother-in-law she made it for many years and everyone loved it.
When you cover the top layer with Cool Whip, cut fresh strawberries in half, leaving stem on it gives great color. Beautiful cake.