Strawberry Cake

• FOR THE CAKE:
• 1 box (18.25 Oz. Box) White Cake Mix
• 1 box (4-serving 3 Oz. Box) Strawberry Jello
• 3/4 cups Oil
• 1/2 cups Water
• 1/4 teaspoons Baking Soda
• 4 whole Eggs
• 1/2 cups Frozen Strawberries With Juice
• 3 Tablespoons Flour
• FOR THE FROSTING:
• 1/2 sticks Butter
• 3 ounces, fluid Cream Cheese
• 1 dash Salt
• 1 pound Powdered Sugar
• 1/3 cups Strawberries, Frozen, Thawed And Mashed

1. For the cake:
2. Preheat oven to 350 F. Mix cake mix and box of Jello mix in a large bowl until blended. Add oil, water and baking soda and then beat for 2 to 3 minutes. Add eggs and beat 2 to 3 minutes. Set aside.
3. In a small bowl toss strawberries with the flour. Fold the strawberries and any juice that may have accumulated into the batter mixture. Pour into a greased and floured 9"x13" pan. Bake at 350 F for 35 minutes or until done.
4. For the frosting:
5. In a large bowl using an electric mixer, beat butter and cream cheese with salt until smooth. Gradually beat in half of the powdered sugar, then the mashed strawberries, then the remaining powdered sugar until smooth. Frost the cooled cake and enjoy.

cake, white cake mix, strawberry jello, oil, water, ubc, eggs, frozen strawberries, flour, frosting, butter, fluid cream cheese, salt, sugar, strawberries

Taken from tastykitchen.com/recipes/desserts/strawberry-cake-2/ (may not work)