Strawberry Shortcut Cake

• 1 1/2 to 2 c. miniature marshmallows
• 2 c. (two 10 oz. pkg.) frozen sliced strawberries in syrup, completely thawed
• 1 box (3 oz.) strawberry flavored gelatin
• 2 1/4 c. Pillsbury Best all-purpose flour
• 1 1/2 c. sugar
• 1/2 c. solid shortening
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 c. milk
• 1 tsp. vanilla
• 3 eggs

1. Generously grease bottom only of 13 x 9-inch baking pan. Sprinkle marshmallows evenly over bottom of pan.
2. Thoroughly combine completely thawed strawberries and syrup with dry gelatin; set aside.
3. (No need to sift flour.
4. Measure by lightly spooning into cup and leveling off.)
5. In large mixing bowl, combine remaining ingredients.
6. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally.
7. Pour batter evenly over marshmallows in prepared pan.
8. Spoon strawberry mixture evenly over batter.
9. Bake at 350u0b0 for 45 to 50 minutes, until golden brown and toothpick inserted in center comes out clean.
10. Serve warm or cool with ice cream or whipped cream.
11. (Omit baking powder and salt if using Pillsbury's Best self-rising flour.)

marshmallows, syrup, gelatin, flour, sugar, solid shortening, baking powder, salt, milk, vanilla, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=303367 (may not work)