12 servings | Prep Time: 35 Minutes | Start to Finish: 4 Hours 15 Minutes
1 Heat oven to 325°F. Generously grease 10- or 12-cup fluted tube cake pan with shortening; lightly flour.
2 In large bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.
3 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
4 Meanwhile, in food processor or blender, puree poke mixture ingredients until smooth. Transfer to 4-cup glass measuring cup; set aside. With handle of wooden spoon (¼ to ½ inch diameter), poke holes into cake every ½ inch, almost to bottom. Use wet paper towel to wipe end of spoon after each poke. Carefully pour poke mixture over holes in cake, using spoon to direct mixture into holes.
5 Cool 40 minutes; cover and refrigerate 2 hours. Run metal spatula around outer and inner sides of pan to loosen cake. Turn upside down onto serving platter.
6 In medium bowl, mix glaze ingredients with electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries. Refrigerate any remaining cake.
1 Serving: Calories 280; Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 65mg; Sodium 340mg; Total Carbohydrate 46g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 3
Sweet Secret Slice and refrigerate strawberries ahead of time, and your cake will be ready to garnish when it’s time to serve your guests.