1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
2- Make cake mix as directed on package, using water, oil and egg whites. Pour into pan.
3- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
4- While cake is cooling, beat pudding mix into milk in large bowl with wire whisk about 2 minutes or until blended.
5- Cut or tear cake into 1-inch pieces. Arrange half the pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Pour half the thawed strawberries (with syrup) over cake spread with 2 cups of the pudding. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover and refrigerate at least 2 hours until chilled.
6- Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.
High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package.
1 Serving: Calories 340 (Calories from Fat 100) Fat 11g (Saturated 3g) Cholesterol 5mg Sodium 440mg Carbohydrate 56g (Dietary Fiber 1g) Protein 5g. % Daily Value: Vitamin A 2% Vitamin C 40% Calcium 12% Iron 4%.
Betty's Tip: Also known as "punch bowl cake," this showy layered dessert is just as delicious made with other fruits such as pineapple, mango, blueberries, raspberries or a mixture of berries.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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