STRAWBERRY CAKE

Ingredients

1 box strawberry supreme cake mix
1 small box vanilla instant pudding mix
4 eggs
1 cup water
1/3 cup oil
3 (10-ounce) packages frozen sliced
strawberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) carton non-dairy whipped topping
1/2 cup lemon juice

Preparation

In a mixing bowl, combine cake mix, pudding mix, eggs, water and oil. Beat with electric mixer for 2 minutes. Divide batter evenly among four greased (8-inch) round cake pans. Bake at 350 degrees for 20-25 minutes, or until layers test done. Remove from pans and cool. In a saucepan, combine reserved juice from strawberries with the sugar and cornstarch; cook over medium heat, stirring, until thickened. Remove from heat and set aside to cool. To prepare frosting, combine condensed milk, whipped topping and lemon juice in a bowl and beat with electric mixer until thickened. To assemble cake, spread frosting over first layer and top with one-third of the sliced strawberries. Repeat with second and third layers. Place fourth cake layer on top; use remaining frosting to frost sides of cake. Pour cooled strawberry glaze on top and let drizzle down sides of cake. If desired, garnish cake with fresh strawberries and sprigs of mint. Refrigerate until ready to serve.