2 pkg. white cake mix
1 lg. pkg. strawberry Jello
2 c. hot tap water
Cool Whip
Strawberries

Bake both packages of cake mix in large cake pan (17 x 12 x 2 inch) using package directions. Let cool after removing from the oven. Use a meat fork (long prong) and poke holes all over, so jello will sink down into the cake. Dissolve Jello in hot water. Mix thoroughly. Pour over cake, evenly, using a measuring cup to pour out jello. Place a sheet of wax paper on top of the cake and refrigerate two or three hours or overnight. Frost with cool whip before serving. (thaw whip and spread evenly on cake) Dot with strawberries.