1 box. white or yellow cake mix
3 oz. box strawberry Jello
3/4 c. Crisco oil
3/4 c. milk
4 eggs, separated
1 c. chopped walnuts or pecans
1 c. shredded coconut
2 c. fresh strawberries, halved
1/4 c. butter, softened
4 c. powdered sugar

Combine cake mix and dry Jello; mix by hand. Add oil, milk and egg yolks. Beat just enough to mix. In a separate bowl, mix coconut, nuts and berries. Put half of this mixture into batter, saving other half for the frosting. Beat egg whites until stiff. Fold into batter. Pour into 3 greased and floured 8 or 9 inch pans. Bake 20 to 25 minutes at 350 degrees. Cool and frost. For frosting, mix butter and sugar together; add remaining half of strawberry mixture and beat well. Variation: Use diced peaches and peach Jello or fresh blackberries with blackberry Jello.