Virginia’s Filling Cake

Prepare 1 1/2 cake mixes according to directions on box. Pour into jelly roll pan. Bake according to directions on box. Remove from pan, cool. Put in freezer until frozen. For strawberry filling, thaw strawberries and put in colander to drain, saving drained juice. Add strawberries, 4 Tbsp. flour, 1/4 cup sugar in pan. Add enough water to mix together. Then add drained juice. Cook until mixture thickens. Cool and put in refrigerator. For icing, combine 10 Tbsp. flour, 1 cup sugar, and milk until mixed. Cook until thick, cool, and put in refrigerator. Take frozen cake, cut in half, then split each part to make 4 layers. Take cooked strawberry mixture and add 3 1/2 containers of Cool Whip (Save other 1/2 container for chocolate filling.). Combine icing mixture with oleo and 1 cup sugar. Beat with mixer until fluffy. Take other 1/2 container of Cool Whip and mix in cocoa. Position one layer of cake, cut side up on cardboard or plate. Spread 1/2 strawberry mixture on top. Put on 2nd layer of cake, cut side up, on top of strawberry filling. Spread chocolate filling on top. Top with 3rd layer of cake, cut side up. Spread with remaining strawberry filling. Place last cake on top with cut side down. Ice with icing. Put in freezer to freeze. Serves 25.