Strawberry Soda Pop Cake

Strawberry Soda Pop Cake 1 - package strawberry cake mix (any brand) 1 1/3 - cups strawberry soda (substituted for the amount of water on the cake mix) 3 - eggs 1/3 - canola oil 2 - 8 oz containers regular or strawberry whipped topping or 1 recipe strawberry cool whip frosting 1 - 16 oz container fresh sliced fresh strawberries Preheat oven to 350 degrees. Add cake mix to a large mixing bowl. Add egg, oil and strawberry soda. Beat until smooth. Pour batter into two 8 inch round cake pans that have been greased and floured. Bake cake for 15 - 17 minutes or until a toothpick inserted comes out clean and the cake springs back when touched. Remove from oven and let the cakes cool in pans for 15 - 20 minutes before removing. Then remove to a wire rack to completely cool. Frost first layer with cool whip or cool whip frosting (recipe below) and arrange sliced strawberries on top. Add the second cake layer and frost top and sides with more cool whip and top with more sliced strawberries. Save one whole strawberry for the middle of the cake. Gently slice and fan the whole strawberry, Place on top in the middle of the cake. Notes: Measurements vary depending on what brand of cake mix you use. Follow the directions on the back of the box substituting strawberry soda for the amount of water listed. If you want you can make a strawberry cool whip frosting in place of regular or strawberry cool whip. Follow the directions below. This is optional if you are watching your weight just frost the cake with Light Cool Whip. Strawberry Cool Whip Frosting: 1 - 4 - ounce box instant strawberry pudding mix, dry 1/4 - cup powdered sugar, sifted 1 - cup milk 1 - 8 oz container Cool Whip Add pudding mix, powdered sugar and milk to a mixing bowl. Mix on low speed until blended. Let mixture stand 3 minutes. Fold in defrosted Cool Whip and frost cake. Refrigerate frosted cake.