1 (18.25 ounce) package yellow cake mix
4 teaspoons milk
1/4 teaspoon apple cider vinegar
3/4 cup vegetable oil
1/3 cup molasses
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup water
1 teaspoon vanilla extract
4 eggs
1 teaspoon vanilla extract
1/2 cup butter
1/2 cup brown sugar
1 teaspoon cream of tartar
1 cup white sugar
1/2 cup butter, softened
1/2 cup margarine
1 1/2 cups finely chopped pecans
1 cup fresh strawberries
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8x8 inch pan. Make the topping by mixing together the cake mix, milk, vinegar, oil, molasses, flour, baking powder, baking soda and water. Cut in 1/3 cup butter with a pastry blender until the mixture resembles coarse crumbs. Mix the brown sugar, cream of tartar, orange juice and orange zest into the bottom of the prepared pan.
In a large bowl, cream together the margarine, brown sugar, butter and orange juice until smooth. Stir in the eggs, one at a time, beating well after each addition. Stir in the brown sugar mixture by hand until well blended. Stir in the vanilla.
In a small bowl, mix together the strawberries and pecans. Spoon the mixture into the prepared pan.
Bake in the preheated oven for 25 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes before removing from pan and spraying with white sugar glaze.