Strawberry Cake

1 pkg. white cake mix
One 10-oz. pkg. frozen strawberries, defrosted
4 eggs
1/4 cup Wesson oil
1 pkg. strawberry Jell-O
1/4 cup cool water

Two 10-oz. pkg. defrosted strawberries
6 level tbsp. corn starch
1/2 cup water
One 12-oz. pkg Cool Whip

Preheat oven to 350F. Mix all ingredients at once with electric mixer. Beat five minutes. Bake at 350F in two round cake pans for 35 minutes. Split layers in half to make four layers.

Place defrosted strawberries in a saucepan. Dissolve corn starch in 1/2 cup water and add to hot berries. Cook until thick and clear-looking. Cool. Mix berries with Cool Whip and ice cake between layers on top and sides.

Serves 12

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Cajun Country -- New Iberia, Louisiana