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Contributed By: Monica, OH | See all of Monica's recipes
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Active Time:  15 Minutes
Total Time:  1 Hour 5 Minutes
  12 slices
An intensely flavored, silky smooth cake full of fruitiness.
1 box Duncan Hines Strawberry Supreme Cake Mix, divided
1 small box Jell-O sugar-free strawberry gelatin
1 can Pillsbury Creamy Supreme Strawberry Icing, divided
1 cup water
1/2 cup vegetable oil
4 jumbo eggs
1 1/2 cups coarsely chopped strawberries
4 tsps. half and half or milk, for glaze
Preheat oven to 350 degrees and grease and flour a bundt cake pan (I use Baker’s Joy spray). In a large mixing bowl, add the dry cake mix, reserving 2 tablespoons. Add the strawberry Jell-O, water, vegetable oil and three-quarters of the can of frosting. Stir with a wooden spoon until just combined and no lumps are formed. Add the eggs and beat again, until combined. Toss the chopped strawberries with the reserved cake mix until evenly coated (this will keep the berries from falling to the bottom of the pan), and fold them gently into the cake batter. Pour batter into the prepared pan and bake at 350 degrees for 50 minutes or until a cake tester, inserted in center of cake, comes out clean. Remove to a wire rack to cool in pan for 15 minutes. Remove from pan and finish cooling on wire rack. Thin the remaining frosting mix, in can, with a small amount of milk or cream, first a tablespoon full and then teaspoon by teaspoon until a drizzling consistency is reached. Drizzle over the cooled cake and garnish with some whole strawberries, if desired.

Date Added: 07/22/2010
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