Rosalyn Carter'S Strawberry Cake - cooking recipe

Ingredients

1 (18 ounce) box white cake mix
1 (3 1/2 ounce) box strawberry gelatin
3/4 cup vegetable oil
1 cup nuts, chopped (optional)
4 eggs
2 tablespoons flour
1 (10 ounce) package frozen sliced strawberries, thawed
1/2 pint heavy cream, whipped

Preparation

Preheat oven to 350\u00b0F
spray a 10 cup Bundt pan.
Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl. Beat on medium-high speed for 3 minutes or until well blended.
Pour batter into pan and bake for 55 to 65 minutes.
Cool 10 minutes on rack.