Strawberry Heart Cake

• 1 package white cake mix (regular size)
• 1 package (3 ounces) strawberry gelatin
• 3 tablespoons all-purpose flour
• 1/3 cup vegetable oil
• 4 large eggs
• 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
• 1/2 cup cold water
• 1/2 cup butter, softened
• 5 to 5-1/2 cups confectioners' sugar
• Red-hot candies, optional

1. In a bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round.
2. Bake at 350u0b0 for 30-35 minutes (square) and 35-40 minutes (round or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. In a small bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20x15-in. covered board. Cut round cake in half.
4. Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. Frost sides and top of cake. Decorate with red-hots if desired.

white cake, strawberry gelatin, allpurpose, vegetable oil, eggs, strawberries, cold water, butter, sugar, redhot candies

Taken from www.tasteofhome.com/recipes/strawberry-heart-cake/ (may not work)