Ingredients:
1 (18 1/2 ounce) boxes 2 layer size white cake mix with pudding
1 1/4 cups water
1/2 cup margarine, softened
3 egg whites
2 (10 ounce) packages sliced frozen strawberries, thawed or 20 ounces fresh berries, slightly sweetened
1 (4 ounce) packages instant chocolate pudding mix
1 cup milk
1 (8 ounce) containers Cool Whip, thawed
fresh strawberries ( to garnish)
Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease and flour a 13×9 pan.
Mix cake mix, water, margarine and egg whites together until well blended.
Pour batter into prepared pan.
Bake 25-30 minutes until toothpick comes out clean.
Cool completely.
When cool poke holes 1 inch apart into cake with the handle of a wooden spoon.
Puree strawberries in blender until smooth.
Spoon evenly over top of cake, allowing to soak into holes.
For topping, mix pudding and milk until smooth in large bowl.
Fold in cool whip.
Spread over cake.
Decorate with fresh berries.
Refrigerate for at least 4 hours.
Store refrigerated.
Servings: 12-16
Time preparation: 15 min.
Time total: 40 min.