810 - Strawberry Cool Whip Cake #
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.
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810 - Strawberry Cool Whip Cake #
(by Shirley McNevich)
1 - 6oz. box strawberry Jell-O (DRY--do NOT mix according to box directions)
1 - 16oz. package frozen sliced strawberries (thawed but NOT drained)
1 box Duncan Hines white cake mix
3/4 cup canola oil
1/2 cup water
3 TBSP flour
Frosting: 1 - 8oz. Cool Whip, fresh sliced strawberries for garnish
In a mixer add dry Jell-O, dry cake mix, flour, water, and canola oil--beat until smooth. Add 1 - 16oz. package of sliced strawberries--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Make sure Cool Whip has been refrigerated for 2 hours. Spread Cool Whip on cooled cake. Garnish with the fresh sliced strawberries (dry the strawberries on paper towels if they are too wet).
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