Strawberry Cake

Cake:
1 box white cake mix
1 small box strawberry gelatin
1 1/2 cups mashed fresh strawberries with juice
1 C oil
1/2 C fat free half and half
4 eggs or 6 egg whites
1/2 cup pecans
Makes 3 - 8 inch cakes

Place oven rack in the center of the oven and preheat to 350 degrees
Grease and flour cake pans

Icing/filling:
8 oz softened cream cheese
8 T softened butter
6 C sifted powdered sugar (depending on the weather, you may need extra to thicken the icing)
1/2 C mashed (not pureed) strawberries
1/2 C pecans
1/2 tsp butter extract
1/2 tsp lemon extract

Mix all cake ingredients for 1 minue on medium speed. Next, equally seperate the cake batter into three 8 in cake pans. Bake for 30 - 35 mnutes then completely cool before icing.

Icing/filling:
Combine cream cheese, butter, and strawberries on low until well mixed. Next, add nuts followed by powdered sugar one cup at a time on low to medium speed. Cake must be refrigerated.