1 pkg. (18.5 oz.) double-layer white cake mix
1/3 c. oil
1/3 c. water
3 eggs
1 c. Thank You brand strawberry pie filling
1/2 c. finely chopped nuts

FILLING/TOPPING:

1 1/4 c. strawberry pie filling (remainder of 21 oz. can)
8 or 9 oz. carton frozen whipped topping
1/4 c. milk as needed (see note)

One cup heavy cream, whipped, can be substituted.

Prepare cake by cutting two paper towel circles to fit bottom of 9-inch microwave-safe round pan (preferably with sides at least 2-inches high). In large mixer bowl, combine all ingredients at low speed for 30 seconds or until batter starts to form. Scrape sides of bowl, then mix batter at medium speed for 2 minutes.

Pour half of the batter into paper towel-lined pan. Cook at power level 5 (medium or 50% power) for 4 minutes. Use turn table or rotate pan after 2 minutes. Cook on full power or high for 4 minutes or until cake starts to pull away from sides of pan. Again use turn table or rotate pan after 2 minutes. Let set 2 minutes; use paper towel to blot any soft spots remaining on top of cake, then invert on rack to finish cooling. Repeat for rest of batter.

After cakes have cooled, divide each layer in half by cutting with a serrated knife or a taut piece of dental floss. Prepare topping by gently folding pie filling into thawed whipped topping.

NOTE: Some brands of non-dairy whipped topping sometimes tend to tighten or coagulate when mixed with acidic food (such as strawberries). Adding 1/4 cup milk prevents and/or corrects this problem.

Spread filling between layers and on top of cake. May be chilled several hours before serving.

DIRECTIONS FOR A REGULAR OVEN: Prepare batter as directed and bake in 9 x 13 x 2 inch oiled pan at 350 degrees for 35 to 45 minutes or until done. Cover cooled cake with topping. prepared as directed. Keep refrigerated until served. Serves 12 to 16.