Shelly's Recipe

STRAWBERRY - PECAN CAKE WITH STRAWBERRY CREAM CHEESE ICING

Category: Cakes from Cake Mixes

1 box white or yellow cake mix
1-cup vegetable oil
4 large eggs
1 cup flaked coconut
1 (3 oz) pkg strawberry flavored gelatin
1/2 cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
1 cup chopped pecans

Strawberry Cream Cheese Icing:
1 (8 oz) pkg cream cheese, room temperature
1/4 cup butter, room temperature
1-tsp vanilla
1/2 cup chopped pecans
1/2 cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted confectioners sugar (1 to 1 1/2 pounds)

Mix cake mix with strawberry flavored gelatin. Add eggs, coconut, gelatin, and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1-cup pecans. Bake in 3 generously greased and floured 8- or 9 inch round layer pans at 350° F for 35 minutes, or until cake tests done*.
*Lightly touch cake in the center with a finger; if it springs back, the cake is done.
Spread frosting (directions below) over cake layers and sides of cake.

To make icing, cream together cream cheese and butter; mix in vanilla and confectioners sugar until a firm but spreadable consistency is achieved. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.

Store cake in an airtight container or wrapping; refrigerate.