Strawberry Marble Cake

By: K. Cipriano

"This cake is fantastic to have all year long - but I use it primarily in the summer because it's kept refrigerated so it's nice and cool."

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Original Recipe Yield 1 - 7x11 inch cake

Prepare and bake marble cake as directed on the box.
Poke holes in the cooled cake with a fork. Dissolve the strawberry gelatin in 1 cup boiling water. Pour the gelatin over the cake, and refrigerate for 2 1/2 hours.
Combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl. Mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading. Frost the cake, and serve. Store any leftovers in the refrigerator.