Strawberry Dream Cake
Ready In: 5 hrs 15 mins
Serves: 10
Ingredients
- 1 (18 1/4ounce) Betty Crocker Super Moist cake mix (white)
- 3 eggs
- 1⁄3 cup oil
- 1 1⁄3 cups water
- 6 ounces strawberry Jell-O gelatin dessert
- 1 cup boiling water
- 1 cup cold water
- 1 (3 1/2ounce) package vanilla instant pudding mix
- 2 cups milk
- 1 (16 ounce) container Cool Whip
Directions
- In a large bowl, combine the eggs, 1/3 cup oil and 1 1/3 cups water; beating on medium speed until very frothy.
- Add the cake mix; beat on low speed until just blended; beat on medium speed 2 minutes.
- Pour into a greased 13x9 inch cake pan and bake for 35-40 minutes, or until wooden tooth pick inserted in the center comes out clean.
- Cool in pan 15 minutes.
- Dissolve Jell-O in 1 cup of boiling water in a small bowl. Mix in 1 cup of cold water.
- Beat the pudding mix into the 2 cups cold milk. Mix with electric mixer on low for 2 minutes. Refrigerate until ready to use.
- Gently prick cake with a fork by putting the fork in cake about three quarters of the way down and carefully pulling the cake back. While fork is still in cake, spoon about a tablespoon of the Jell-O in the prick mark. (You may find it easier to use a liquid measuring cup or a baster instead of spooning the Jell-O in.) Do this at 1/2 inch intervals over the whole cake.
- Pour remaining Jell-O over the cake.
- Spoon the pudding in the same place as the Jell-O by gently pulling the cake back again with the fork.
- Chill, covered, for 2 hours.
- Frost with cool whip. Chill again for at least 2 hours.
- It is best to make this cake the day before.
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