Strawberry Cream Cake

Well, the days just fly by and I just keep cooking AND baking.  Here is my strawberry cream cake recipe - March 22.  

Strawberry Cream Cake

1 box strawberry cake mix
3/4 c. vegetable oil
2/3 c. heavy cream
2/3 c. water
2 T. chambord (optional)
4 eggs
1 pkg. instant vanilla pudding mix
12 strawberries, for garnish - cleaned and slices in half

Preheat oven to 350.  Grease and flour bundt pan. Combine all ingredients in mixing bowl and beat for 2 minutes on medium speed until well blended. 
Pour into a bundt cake pan and bake for 45-50 minutes.  Test for doneness by inserting a toothpick in the center. 
Cool on wire rack for 25 minutes. Invert onto a plate, then return to the pan.  Poke holes throughout the cake with a long-tined fork... Combine the following ingredients together and pour this over the cake while it is still in the pan:

2 c. confectioners sugar
4 T. milk
2 T. melted butter
2 T. Chambord (optional) - if omitting Chambord, add 2 T. more milk

Whisk together until well blended and pour over cake.  Let cool completely.  Invert onto serving plate. 

Glaze:

1 c. confectioners sugar
1 T. melted butter
1 T. milk
Whisk together and slowly pour over cooled cake.  Place strawberries in the center for garnish.