Strawberry Heart Cake

1 package (18-1/4 ounces) white cake mix
1 package (3 ounces) strawberry gelatin
3 tablespoons all-purpose flour
1/3 cup vegetable oil
4 eggs
1 package (10 ounces) frozen sweetened strawberries, thawed
1/2 cup cold water
1/2 cup butter or margarine, softened
5 to 5-1/2 cups confectioner's sugar
Red-hot candies, optional

In a mixing bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-inch baking pans, one square and one round. Bake at 350 degrees for 30-35 minutes (square) and 35-40 minutes (round) or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a small mixing bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20-inch-by-15-inch covered board. Cut round cake in half. Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. Frost sides and top of cake. Decorate with red-hots if desired.

Yield: 12 to 16 servings.