STRAWBERRY COCONUT PECAN CAKE

1 pkg (3-oz) strawberry gelatin
1 pkg (2-layer size) white cake mix
3/4 cup canola oil
3/4 cup milk
4 eggs, separated
1 cup  shredded coconut
1 cup chopped pecans
2 cups strawberry halves
1/4 cup butter, softened
1 lb powdered sugar

Preheat oven to 350 degrees.
Grease and flour two round cake pans; set aside.

In a large mixing bowl stir the gelatin and cake mix together; add the oil, milk, egg yolks and mix just until moistened.

In a separate bowl, combine the coconut, pecans, and strawberries.  Fold half this mixture into the cake batter.  Reserve the other half of the strawberry mixture.

In a mixer bowl, beat egg whites until stiff but not dry; fold into the batter.  Pour the batter evenly into two prepared pans.  Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the centers come out clean.  Allow to cool in pans on wire rack for just a few minutes then remove from pans to the wire racks to cool completely.

In a mixer bowl cream the butter until light.  Add the powdered sugar, mixing until fluffy.  Add the remaining strawberry mixture and mix in well.  Place one layer on cake plate and spread some of the frosting over the top.  Top with the second layer.  Use the remaining frosting to cover the top and sides of the cake.

Yield: 12 servings.

ALMOND ORANGE COOKIES WITH CHOCOLATE FILLING

1 1/2 cups butter, softened
3/4 cup granulated sugar
1 1/2 tsp vanilla
3 large egg yolks
3/4 tsp baking powder
3 cups all-purpose flour
1/2 tsp salt
2 1/2 tsp grated orange rind
1 cup ground toasted almonds
Creamy chocolate filling (recipe follows)

In large mixer bowl combine the butter, sugar, vanilla, and egg yolks beating until creamy.

In a bowl combine the baking powder, flour, and salt.  Gradually add the flour mixture to the egg mixture, mixing well.  Stir in the orange rind.  Cover and chill for an hour or until dough is easy to handle.

Preheat oven to 325 degrees.

Shape the dough into 1-inch balls and roll in the ground almonds.  Place balls 2-inches apart on ungreased cookie sheets.  Press a thumb into the center of each cookie making a well for the chocolate filling.  Put 1/4 teaspoon of the filling into the well of each cookie.

Bake cookies at 325 degrees for 11 to 13 minutes until set.  Allow to cool slightly on the cookie sheets then remove to a wire rack to cook completely.

CREAMY CHOCOLATE FILLING:
1/3 cup granulated sugar
1/4 cup unsweetened baking cocoa
1 tbsp all-purpose flour
1/2 cup whipping or heavy cream
1 egg yolk, lightly beaten
2 tbsp butter
1/2 tsp vanilla

In a small saucepan combine the sugar, cocoa, and flour.  Gradually stir in the whipping or heavy cream.  Over low heat, bring the mixture to a boil, stirring constantly.  Stir a small amount of the hot mixture into the beaten egg yolk then stir egg mixture into the chocolate mixture.  Cook for a minute while stirring constantly.  Remove the chocolate from the heat; stir in the butter and vanilla until butter is melted and mixture is smooth.  Chill until ready to use.