This cake was absolutely amazing -- I generally avoid cake mix recipes because I find they taste too much like chemicals, but that certainly doesn't apply to this one. I used the Duncan Hines super moist white cake mix, used only three egg whites, 2 tbsp of oil and used low-fat Philly strawberry cream cheese. I took it out of the oven at 25 minutes and it was cooked perfectly. After cooling it, I frosted it with another white chocolate frosting from this site, but to up the strawberry flavour a bit, I put a thick layer of strawberry jam between the two layers of cake and topped it with a layer of the frosting before putting the top cake layer on. I then refrigerated it for a night before serving it, and the end result was a super moist, dense, but still cake-like cake. It was absolutely amazing, fresh tasting, strawberry-tastic and delicious! It won rave reviews from everyone at dinner. In fact, my mother in law, who never has more than one small slice of cake, asked for seconds. Thanks for an incredible recipe, Beth! This one will go into my permanent file!
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