This is from the Pillsbury website...
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Strawberries 'n Cream Cake
Prep Time: 15 Min
Total Time: 1 Hr 35 Min
Makes: 15 servings
INGREDIENTS
1 box white cake mix with pudding
1 1/4 cups half-and-half
1 tablespoon vegetable oil
4 eggs
1/2 cup strawberry syrup
1 container (8 oz) frozen whipped topping, thawed
3 cups fresh whole strawberries, sliced
1/4 cup strawberry jam
2 tablespoons sugar
Lime peel twists
DIRECTIONS
* Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom
and sides of 13x9-inch pan with baking spray with flour.
* In large bowl, beat cake mix, half-and-half, oil and eggs with
electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes,
scraping bowl occasionally. Pour into pan.
* Bake 25 to 30 minutes or until toothpick inserted in center comes out
clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table
knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool
completely, about 35 minutes longer.
* Spread whipped topping over cake. In medium bowl, gently mix
strawberries, jam and sugar. Top each serving with strawberry mixture; garnish
with lime peel twist. Store covered cake and strawberry mixture separately in
refrigerator.
Take your time pouring or spooning the syrup over the cake, letting it seep
down into the holes. We poked the cake with a meat fork because the tines are
longer and larger, ensuring better saturation of the syrup in the cake.
~@~@~@~@~@~@~@~
Rhonda G in Missouri
"Laughter is the shock absorber that eases the blows of life."
[Non-text portions of this message have been removed]
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