1 box white cake mix
3 tbsp. self rising flour
1 lg. or 2 sm. pkgs. strawberry gelatin
3/4 c. Wesson oil
4 eggs
3/4 c. crushed strawberries fresh or frozen, drained
1/2 c. juice from berries

Grease and flour a bundt or tube cake pan. In a large bowl combine cake mix, flour and gelatin by hand. Add oil, eggs, strawberries and juice and mix with an electric mixer until blended. Beat at high speed 2 minutes. Pour batter into pan. Bake at 300 degrees one hour. Cool 15 minutes before turning onto a plate. Cool completely before icing.

ICING:

1 stick mrgarine (do not use whipped butter)
1 lb. 10x confectioners' sugar
1/4 c. crushed strawberries, well drained

Cream together butter and sugar by hand. Add strawberries. Continue mixing by hand until well blended. spread gently over cooled cake. NOTE: This cake is better refrigerated and will keep well for several weeks in the refrigerator.