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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 16 |
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From Kraft Food & Family Spring 2007 Ingredients:
1 (18 ounce) package white cake mix |
3 egg whites (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1 (3 ounce) package strawberry gelatin |
2/3 cup sour cream |
2/3 cup powdered sugar |
1 (8 ounce) container cool whip topping, thawed |
1 1/2 cups sliced strawberries, divided |
Directions:
1. Preheat oven to 350°F
2. Grease two 8 or 9 inch round cake pans; set aside.
3. Prepare cake batter as directed on package.
4. Pour half of the batter into medium bowl.
5. Add dry gelatin mix; stir until well blended.
6. Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan.
7. Lightly swirl batters together using a teaspoon. (Do not overswirl.)
8. Bake 30 minutes.
9. Cool 30 minutes in pans. Remove to wire racks; cool completely.
10. Mix sour cream and powdered sugar in medium bowl until well blended.
11. Gently stir in whipped topping.
12. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture.
13. Top with 1 cup of the strawberries and remaining cake layer.
14. Spread top and side of cake with remaining whipped topping mixture.
15. Top with remaining 1/2 cup strawberries just before serving.
16. Store leftover cake in refrigerator.
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