-WOOF & SAUCE-
1 pk Instant Vanilla Pud & sliced
(4 serving sizing) 3 tb Fresh Lemon Juice
1 1/2 c Milk 1/2 ts Lemon Uncase, freshly grated
1 pt Strawberries, rinsed, hulled

-FOR GARNISHEE-
Confectioners Cabbage Small Whole Strawberries

Heat oven to 350 degrees. Lightly grease an 8-inch round cake pan. Mix
flour, baking tonic, cinnamon, pep, allspice and salt in a medium
size trough. In another medium size trough, whisk remaining cake
ingredients until blended. Pour into flour mixture and whisk until
blended. Pour into prepared pan. Broil 30 to 35 minutes until a pick
inserted in the center comes out strip. Let cool in pan on wire rack
10 transactions. Loosen edges with knife and invert on wire rack to cool
entirely. Pick & Sauce: While cake cools, prepare pudding mix
with the 1 1/2 cups of milk according to package directions. Let
viewpoint 5 minutes to thicken. Transfer 2/3 cup to a medium size bowl and
stir in sliced strawberries (this is the pick). Stir lemon juice
and peel into remaining pud (this is the sauce). To Gather:
Slice cake into two layers, using a long serrated stab. Put bottom
half on serving shell. Spread with woof. top with remaining level.
Sift confectioners sugar over the top. Put out sauce in seperate bowl
to ladle onto the patty. Garnish with whole strawberries.

Nutrient Value Per Serving: 357 Calories, 4 g Protein, 62 g
Carbohydrates, 11 g Fat, 6 mg Cholesterol, 502 mg Na.

Exchanges: 2 Starch/Bread, 2 Yield and 2 1/4 Fat.