Italian Cake

1 box yellow cake mix
1 instant pudding yellow or vanilla
1 lb Fresh strawberries
2 Tbsp sugar
2 tsp vanilla
1 Tbsp water
1 whipped cream container (about 8 - 10 oz)
Strawberries, kiwi, or raspberries to garnish

All ingredients for cake and pudding will also be needed.  For a very light and healthy cake,
substitute same measurement of apple sauce for the oil and use egg substitute (like Egg
Beaters) for preparing the cake.

1.   Preheat oven to 350 degrees F. Grease two 9 inch round cake pans. Prepare the cake mix according to package instructions. Pour into cake pans and bake for about 20-25 minutes.

2.   Meanwhile, prepare instant pudding according to package instructions. Refrigerate until needed.

3.   Wash strawberries in cold water and remove stems. Slice them into thin slices. Reserve some good slices for garnishing (about 12 slices). Sprinkle the remaining slices with 1 Tbsp of the sugar. Set aside.

4.   Remove cake from oven , cool slightly and remove from pans. Mix 1 Tbsp sugar , vanilla and water together. While cake is still somewhat warm. Sprinkle this sugar liquid onto both cakes.

5.   When cake has completely cooled, place strawberries on one cake only. Spread all the pudding onto the strawberries. Place second cake on over the strawberries and pudding. This will be a two-layer cake with strawberry-pudding center. It is very similar to a Cassata Cake.

6.   Frost the cake using whipped cream. Decorate with strawberry slices and other fruits, as you like.   Refrigerate until ready to serve. 

You will enjoy the freshness and light taste of this cake.  I prepared mine using the applesauce and egg substitues and it is so moist and light.  Also, the slight tartness of the kiwi pairs nicely with the sweet strawberries.  Enjoy with a nice coffee or Espresso!