Mignon Cake

• 1 (18 ounce) box white cake mix (or french vanilla)
• 3 egg whites (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1/4 cup Karo syrup or 1/4 cup other fruit syrup
• 1/4 cup water, to dilute Karo syrup (do not use if using the fruit syrup)
• 1 cup strawberry
• 1/2 cup blueberries
• 1/2 cup raspberries
• 4 -5 kiwi (sliced)
• 1/2 cup slivered almonds
• 16 ounces Cool Whip

1. Mix and bake the cake according to directions on box using the two - 9" pans.
2. Let cool & slice each cake layer in half so you have 4 cake layers.
3. Drizzle each cake layer with syrup (diluted Karo syrup or juice from a can of peaches). Let soak about 15 minutes - 1/2 hour.
4. Wash and let the fruit dry on paper towel.
5. Place the first cake layer on the plate & spread a layer of Cool Whip.
6. Distribute slices of kiwi evenly over the Cool Whip.
7. Place the next cake layer & repeat until you finish all layers.
8. If you want you can randomly add a few of the other fruits in the middle layer.
9. Cover the top & sides of cake with the remaining Cool Whip.
10. Take a handful at a time of the almond slivers & cover the sides of the cake (this is a little messy).
11. Decorate the rest of the cake with the remaining fruit & sliced strawberries.
12. Refrigerate until ready to eat.

white cake, egg whites, oil, water, syrup, water, strawberry, blueberries, raspberries, kiwi, almonds

Taken from www.food.com/recipe/mignon-cake-167939 (may not work)