Ingredients

The following ingredients have 4 Servings
  • 1 box of white cake mix
  • 3 eggs
  • 1/2 cup oil
  • 1 cup water
  • 1/2 tsp vanilla extract
  • 2 8 oz containers of Cool Whip
  • 1 16 oz container of chocolate frosting
  • Strawberry Syrup

Instruction

  • Mix the first five ingredients together, and make the cake according to the directions on the box.
  • Allow the cake to completely cool, and use a drinking straw to poke holes in the cake. The closer the holes are, the more color you’ll have showing in the cake.
  • Pour the strawberry syrup over the top of the cake, and use enough syrup to fill the holes and cover the top of the cake.
  • Refrigerate the cake for about 30 minutes or until the syrup is mostly absorbed.
  • To frost the cake, slowly fold the chocolate frosting into the Cool Whip until it’s mixed well. I used about half of the frosting and a little more than one container of the whipped topping.