Magic Strawberry Cake

Serves 8 to 10

Ingredients

• 1 (10 ounce) package miniature marshmallows
• 1 (18.25 ounce) box yellow cake mix*, prepared per package directions
• 1 (3 ounce) box wild strawberry gelatin powder
• 1 (16 ounce) box frozen sliced strawberries, slightly thawed, but do not drain
• 2/3 cup cold water

Instructions

1. Heat oven to 350 degrees F.
2. Spread marshmallows evenly over the bottom of a greased 9 x 13 x 2 inch) baking pan.
3. Spread prepared cake batter evenly over marshmallows.
4. Sprinkle dry gelatin powder evenly over the cake batter.
5. Spoon slightly thawed strawberries here and there over gelatin powder and then drizzle evenly with 2/3 cup COLD water, but do not stir.
6. Slip cake carefully onto center rack of oven to bake 55 minutes to 1 hour or until tests done in center and top is golden brown.
7. Let cool in pan on a rack for at least 30 minutes before cutting.
8. Refrigerate leftovers to serve within 1 week, garnishing each serving with Cool Whip or whipped cream and additional strawberries.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.