Strawberry Cake

This recipe makes a large rich cake. This comes from the 1971 Florence SC Junior League cookbook.

• Ready In: 45 mins
• Yields: 1 cake

Ingredients

• 1  box  white cake mix
• 1 (3 ounce) package strawberry Jell-O gelatin dessert
• 1  cup  corn oil
• 1⁄2 cup milk
• 4  eggs
• 1  cup frozen strawberries, thawed not drained
• 1  cup coconut
• 1  cup  chopped pecans
• 1⁄2 cup butter, softened
• 1  box powdered sugar
• 1⁄2 cup  drained strawberry
• 1⁄2 cup coconut
• 1⁄2 cup  chopped pecans

Directions

1. Preheat oven to 350.
2. Grease and flour 3 layer pans or a 9x13.
3. Combine cake mix and dry jello.
4. Beat in oil, milk and eggs, one at a time.
5. Add strawberries.
6. Fold in coconut and pecans- mix well.
7. Bake for 30 minutes or until tester comes out clean.
8. To make the frosting: Mix the remaining ingredients (butter, powdered sugar etc) well and frost the cooled cake.