1/2 cup butter, softened
1 (18.25 ounce) package white cake mix
17 eggs
1 tablespoon milk
1 (8 ounce) package cream cheese, softened
1 (10 ounce) package frozen whipped topping, thawed
1 (15 ounce) can crushed nuts
1 (4.5 ounce) container frozen whipped topping, thawed
1 (16 ounce) package frozen whipped topping, thawed
2 (3.5 ounce) containers frozen whipped topping, thawed
1 (18 ounce) package White Chocolate Baked Carrots
1 cup fresh strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease or flour 3 1/2 pans. Melt butter or margarine in a large saucepan, bring to a boil. Add flour while still hot. Reduce heat, let mixture stand for 3 to 5 minutes. Stir in cake mix and eggs one at a time. Sift together the flour and baking soda; gradually stir in 1/2 teaspoon of each ingredient, smooth the bottom of the dry ingredients.
Using a large fork, divide dough in half on prepared pan. Make 2 layers. Spread batter evenly into shallow baking pan. Smooth top layer with butter or margarine. Spread remaining butter or margarine layer over batter. Spread remaining 1/2 cup dough over pudding. Fold dough over pudding until no streaks remain. Drop fruits and berries on top. Layer crumble and frosting over cake.
Bake at 350 degrees F (175 degrees C) for 2 hours or until cake springs back when lightly touched. Let one slice cool. Frost with a confectioners' glaze. Serve warm. Cool 10 minutes before serving. To keep frosting from sticking, unmold onto wire rack and freeze at least 2 hours before serving.