1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package strawberry flavored Jell-O mix
1 cup boiling water
1 cup butter, chilled
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup chopped black walnuts
1 (3 ounce) can sliced fresh strawberries
1 cup sour cream
1 cup chopped pecans
1 cup strawberries, sliced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) jars or pans.
In a large bowl, stir together pudding mix, gelatin, boiling water, butter and sugar. Beat with an electric mixer on medium speed until smooth. Stir in eggs, one at a time, mix into the mixture. Pour the batter into two 9 inch round pans.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a large bowl, stir together sour cream, pecans, strawberries and sour cream mixture. Mix well. Pour half of the cake mixture into the bottom of a 9 inch springform pan. Fold the rest of the cake into the center of the pan. Repeat with remaining cake. Spread top with remaining mixture. Chill in refrigerator.
Remove cake from refrigerator and place in a chilled glass dish. Chill in refrigerator for 2 hours. Remove the top layers of cake from the refrigerator, and slice into 1/5 inch slices. Serve with whipped cream.
This is a great recipe. I substituted a tablespoon of vanilla for the rum and came up with an excellent sauce for my bread pudding.