Strawberry Cake

Serves: 16
This is a recipe from the book, The Cake Doctor by Anne Byrn. It's nice because it starts with a mix but ends up tasting homemade. Be aware though...it almost always falls a bit in the middle (I think because the fruit makes it heavy and moist). If that happens, just be prepared to fill it in with extra frosting.

1 package plain white cake mix
1 package (3oz) strawberry jello
1 cup mashed fresh strawberries with juice (about 1 1/2 cups strawberries)
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
1 cup grated, unsweetened coconut (optional)
1/2 cup chopped pecans (optional)

Place oven rack in the center of the oven and preheat oven to 350 degrees. Prepare two 9 inch round cake pans by lightly greasing and flouring...set aside.
Place the cake mix , strawberry jello, mashed strawberries and juice, oil, milk and eggs in a large mixer bowl. Blend on low speed for 1 minute. Turn off the mixer and scrape down sides of bowl. Increase mixer speed to medium and beat for 2 minutes more. Fold coconut and pecans into batter if desired (I usually do not add these).
Divide batter among your two prepared pans. Place the two pans on the center rack of your preheated oven and bake until cakes are light brown and just start to pull away from siades of pan, 28 to 30 minutes. Remove pans from oven and let cool for 10 minutes. Run a knife carefully around the edge of each layer to loosen. In vert cakes out of pans onto a cooling rack. Cool completely. Frost as desired.