Fresh Strawberry Pound Cake
1 box white cake mix
1 cup crushed fresh strawberries
1 (3 oz.) package strawberry gelatin
1/2 cup vegetable oil
4 eggs, at room temperature (or egg substitute)
Glaze:
1/4 cup butter or margarine
3 1/2 cups powdered sugar
1 1/4 cups mashed strawberries
Combine cake ingredients in large mixing bowl. Mix 3 minutes. Pour into
well greased and floured tube or Bundt pan. Bake at 325 for 45-55
minutes, or till tests done. Cool in pan, on rack, 10 minutes. Remove
to serving plate. Combine glaze ingredients till smooth. Spread over
cake.