STRAWBERRY LEMONADE CAKE

Very moist, light and  tasty cake.  The frosting is creamy and full of flavor.  If you like strawberry lemonade, you will love this cake.  I generally will use lemonade instead of water that is called for in at the cake mix.

STRAWBERRY LEMONADE CAKE
(serves 24)

Ingredients:
*1( ounce) box lemon cake mix
*1 (14 ounce) can sweetened condensed milk
*1 (16 ounce) container lemon frosting
*1 (21 ounce) can strawberry pie filling
*1 (8 ounce) tub whipped topping (cool whip or another brand), thawed
*2 cups strawberries, diced

Directions:
~Preheat oven to 350 degrees.
~Spray a 9x13 inch pan with a cooking spray.
~Make and bake cake as directed on package (I often use lemonade instead of water)
~Remove cake from oven.
~Allow cake to cool for 6 minutes.
~Using the handle of a wooden spoon, poke holes all over the warm cake.
~Pour sweetened condensed milk over the top of the cake, allowing the milk to soak into pour into the holes.
~After removing top and foil from frosting, heat up in a microwave for 30-35 seconds.
~Stir frosting and pour over top of cake.
~Spread frosting over cake with a knife or spatula.
~Allow cake to cool completely.
~Refrigerate until cake is cool.
~Place strawberry pie filling in a large mixing bowl.
~Using a fork, mash up strawberry pie filling.
~Gently fold in whipped topping into pie filling.
~Spread over top of cooled cake.
~Sprinkle the diced strawberries top of cake.