Strawberry Supreme Cake

Ingredients for Cake:
1 box Strawberry Supreme Cake Mix
1 box French Vanilla Instant Pudding Mix
4 eggs
1 cup water
1/3 cup cooking oil

Grease & flour a tube pan. (I like to use non-stick cooking spray with a little
sugar). Set oven to 350 degrees. Put cake mix & pudding mix in your large mixer
bowl. Mix on low to mix cake & pudding mix. Add one cup of water slowly and beat
until wet. Add oil while mixing slowly. Add eggs one at a time and beat until mixed.
When all the eggs are added, turn the beater to medium and beat for 2 minutes. Pour
into tube pan and cook 50 to 60 minutes until cake is done. Let set in pan 5 minutes.
Turn on cake plate and let cook completely. When ready to ice, using a piece of
thread or a VERY sharp thin knife, divide the cake from top to bottom into four
different sections.

Icing:

2 cups sour cream
1 12-ounce container whipped topping
2 cups confectioner’s sugar
1-2 teaspoons good Vanilla (I just got some Watson’s and it’s WONDERFUL)
Sliced fresh strawberries (at least a pint, more if you REALLY like fresh
strawberries).

Mix the sour cream, whipped topping, confectioner’s sugar and vanilla in a large
bowl.

Put bottom layer of sliced cake in bottom of cake plate. Fill with the above icing and
then add a layer of fresh strawberries. Do that with all of the layers and then ice the
outside of the cake with the icing and top with the strawberries. I’ve considered
trying this with bananas and maybe a good banana cake mix, but that’s for another
day.