Strawberry Poke Cake - cooking recipe

Ingredients

1 (18 ounce) package white cake mix
1 1/4 cups water
2 cups vegetable oil
2 eggs
1 (16 ounce) package frozen sweetened strawberries, thawed
2 (3 ounce) packages strawberry gelatin
1 (12 ounce) carton frozen whipped topping, thawed

Preparation

In a mixing bowl, beat cake mix, water, oil and eggs on low speed until moistened.
Beat on medium speed for 2 minutes.
Pour into 2 greased and floured 9\" round baking pans.
Bake at 350 degrees for 25-35 minutes.
Cool for 10 minutes on wire racks.
Level tops of cake with serrated knives if neccessary and return cakes to two clean cake pan.
Poke cakes with a meat fork at 1/2\" intervals.
Drain juice from strawberries into a measuring cup and refrigerate berries.
Add water to juice to measure 2 cups and pour into a saucepan.
Bring to a boil and stir in gelatin until dissolved.
Chill for 30 minutes and gently spoon over each cake layer.
Chill for 2-3 hours.
Dip bottom of one pan in warm water for 10 seconds.
Invert cake onto a serving platter and top with reserved strawberries and 1 cup of whipped topping.
Place second cake layer over topping.
Frost cake with remaining whipped topping.
Chill for at least 1 hour.
Garnish with fresh berries if desired.
Refrigerate left-overs.
*cooking time does not include chilling time*.