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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This fresh-tasting cake with its pretty pink tint took center stage at the reception for my farmer cousin, Scott Kittelmann, and his wife, Kathy. To hint at the flavor before cutting, garnish the top of the cake with whole strawberries. Ingredients:
1 package white cake mix (regular size) |
1 package (3 ounces) strawberry gelatin |
1 cup water |
1/2 cup canola oil |
4 egg whites |
1/2 cup mashed unsweetened strawberries |
whipped cream or frosting for your choice |
Directions:
1. In a large bowl, combine the dry cake mix, gelatin powder, water and oil. Beat on low speed for 1 minute or until moistened; beat on medium for 4 minutes.
2. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mash strawberries into cake batter.
3. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. Spread whipped cream or frosting between layers and over top and sides of cake. If frosted with whipped cream, store in the refrigerator. Yield: 12-16 servings.
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