Mignon Cake - cooking recipe

Ingredients

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

Preparation

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