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STRAWBERRY TART CAKE 
1 pkg. Pillsbury Plus yellow cake mix
1 c. water
1/3 c. oil
3 eggs
3 tbsp. cherry or orange flavored liqueur
1/2 c. currant jelly, melted
1 pt. fresh whole strawberries, 2 c.
1 c. whipping cream, whipped
Mint leaves if desired

Heat oven to 350 degrees. Grease and flour 10 inch spring form pan. In a large bowl combine cake mix water, oil, and eggs at low speed until moistened, beat 2 minutes at highest speed. Pour batter into prepared pan.

Bake at 350 degree for 40-50 minutes or until cake springs back when touched lightly in center. Cool 10 minutes remove sides of pan. Using long tined fork; pierce top of warm cake at 12 inch intervals; sprinkle with liqueur. Reserve 3 tablespoons jelly. Brush top of cake lightly with remaining jelly. Cool cake completely. Arrange strawberries pointed end up in center of cooled cake; brush strawberries with reserved jelly. Pipe or spoon whipped cream around strawberries. Spread remaining whipped cream on sides of cake. Garnish with mint leaves. Refrigerate until serving. 16 servings.

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