1 (18.25 ounce) package yellow cake mix
1 cup peanut butter
1 (8 ounce) package raspberry flavored Jell-O mix
1 cup boiling water
1 (3 ounce) package instant vanilla pudding mix
1 tablespoon vegetable oil
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 eggs
1 (3 ounce) bag chopped pecans (optional)
1 cup chopped frozen strawberries
freshly grated walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, mix cake mix and peanut butter. Beat in gelatin and boiling water. Beat in pudding mix, remaining ingredients. Pour batter into prepared pans.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on wire racks. Garnish with pecans if desired.
In a large bowl, whip cream until whipping. Beat in sugar, 1/2 cup at a time, until whipped. Beat in vanilla extract. Beat in eggs and pecans. Spread center of cake into greased and floured pan. Drizzle with remaining pecans and spread jelly over top.
Whip cream until stiff. Add the sliced pecans and 2 tablespoons strawberries. Pour batter onto cake in pan. Top with whipped cream.
Arrange cake slices on a large serving platter. Spread jelly on top of cake, and sprinkle with remaining pecans. Garnish with strawberries. Serve warm.