Ingredients
1 box white cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 cup sliced fresh strawberries
1 package strawberry gelatin
1 cup boiling water
1/2 cup cold water
1 package instant vanilla pudding mix
1 1/2 cups milk
1 container whipped topping
Fresh mint leaves for garnish
Directions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the white cake mix according to the package instructions using water, oil, and eggs. Bake until a toothpick inserted comes out clean.
Let the cake cool slightly, then poke holes all over the cake.
Dissolve the strawberry gelatin in boiling water, then stir in cold water. Pour over the cake, ensuring it seeps into the holes.
Refrigerate the cake for 2-3 hours to allow the gelatin to set.
Prepare the vanilla pudding mix by whisking it with milk until smooth. Spread this over the gelatin layer.
Top the cake with sliced strawberries and whipped topping.
Garnish with fresh mint leaves for a touch of elegance.
Chill the cake for at least an hour before serving.
Nutrition Facts
Calories:
320
Fat:
12
Carbohydrates:
48
Protein:
3
Sodium:
400
Fiber:
1.5
Sugar:
30
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