Spice Cake With Strawberries

Cake
1 1/2 c All-Purpose Flour
1 ts Baking Soda
1 ts Cinnamon
1 ts Ground Ginger
1/2 ts Ground Allspice
1/2 ts Salt
1 c Packed Light Brown Sugar
1 c Water
1/3 c Vegetable Oil
1 tb Fresh Lemon Juice

Filling & Sauce
1 pk Instant Vanilla Pudding (4 serving size)
1 1/2 c Milk
1 pt Strawberries, rinsed, hulled & sliced
3 tb Fresh Lemon Juice
1/2 ts Lemon Peel, freshly grated

For Garnish
Confectioners Sugar
Small Whole Strawberries

Heat oven to 350 degrees. Lightly grease an 8-inch round cake pan. Mix flour, baking soda, cinnamon, ginger, allspice and salt in a medium size bowl. In another medium size bowl, whisk remaining cake ingredients until blended. Pour into flour mixture and whisk until blended. Pour into prepared pan. Bake 30 to 35 minutes until a pick inserted in the center comes out clean. Let cool in pan on wire rack 10 minutes. Loosen edges with knife and invert on wire rack to cool completely. Filling & Sauce: While cake cools, prepare pudding mix with the 1 1/2 cups of milk according to package directions. Let stand 5 minutes to thicken. Remove 2/3 cup to a medium size bowl and stir in sliced strawberries (this is the filling). Stir lemon juice and peel into remaining pudding (this is the sauce). To Assemble: Slice cake into two layers, using a long serrated knife. Put bottom half on serving plate. Spread with filling. top with remaining layer. Sift confectioners sugar over the top. Put out sauce in seperate bowl to ladle onto the cake. Garnish with whole strawberries.

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