Directions:
- To make strawberry puree, mash 2 cups sliced fresh strawberries (or frozen strawberries thawed) in blender or food processor. Cover, blend until smooth. Puree should measure 1 cup.
- Move oven rack to lowest position.
- Sift cocoa over contents of cake flour packet, stir to blend. Proceed with mixing cake as directed on package. Bake and cool as directed for 10-inch tube pan. Carefully run knife along side of pan to loosen cake; remove rom pan. Using a serrated knife, slice cake horizontally into four layers.
- Prepare whipped toppying mix as directed on package, using 1 cup nonfat milk and 1 teaspoon vanilla. Blend in strawberry puree.
- Place bottom cake layer on serving plate; spread with 1/4 of topping. Set next cake layer on top; spread with 1/4 of topping. Continue layering cake and topping. Refrigerate until ready to serve. Slice cake with sharp serrated knife, cutting with gentle sawing motions. Serve sliced cake with strawberry garnishes. Cover; refrigerate leftover cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.3 Kcal (399 kJ) | ||
| Calories from fat | 14.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 3% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 36.46mg | 2% | |
| Potassium | 64.97mg | 1% | |
| Total Carbs | 19.66g | 7% | |
| Sugars | 13.76g | 55% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 1.13g | 2% | |
| Calcium | 25.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 245.46 Kcal (1028 kJ) | ||
| Calories from fat | 37.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 3% | |
|---|---|---|---|
| Cholesterol | 0.79mg | 0% | |
| Sodium | 93.9mg | 2% | |
| Potassium | 167.34mg | 1% | |
| Total Carbs | 50.64g | 7% | |
| Sugars | 35.43g | 55% | |
| Dietary Fiber | 0.5g | 1% | |
| Protein | 2.91g | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 66.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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