Strawberry Layer Cake
(recipe from Janette Nussbaumer, who says this is a Louisiana staple)
1 cake mix – we used both yellow and devil’s food and both were very tasty (prepared according to the directions)
1 12-oz container Original Cool Whip
1 16-18-oz container buttercream or cream cheese frosting
2 pints strawberries, sliced
Prepare cake mix according to package directions and bake in 2 8- or 9-inch pans. Cool. When cakes are cooled completely, slice each round horizontally into two pieces (thereby creating 4 even layers). Place the first layer on a platter and slather a good amount of frosting, leaving a ½-1 inch border (the frosting squishes thinner with the weight of the additional layers). Repeat with each layer, then frost the sides after all four layers are together. Garnish with a couple of sliced strawberries (or with chopped/shaved chocolate if you choose devil’s food, which is also delicious).
(The cake was so awesome that we forgot to take a picture once we cut into it...so this picture was totally an afterthought. The cake mix was dyed pink with a few drops of red food coloring.)