Strawberry Swirl Cake
Makes: 16 servings, one slice each
- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (4-serving size) Strawberry Flavor Gelatin
- 2/3 cup Sour Cream
- 2/3 cup powdered sugar
- 1 tub (8 oz.) Whipped Topping, thawed
- 1-1/2 cups sliced strawberries
PREHEAT oven to 350°F. Grease two 8- or 9-inch round cake pans; set
aside. Prepare cake batter as directed on package. Pour half of the
batter into medium bowl. Add dry gelatin mix; stir until well blended.
Spoon half of the white batter and half of the pink batter, side by
side, into each prepared pan. Lightly swirl batters together using a
teaspoon. (Do not overswirl, or the color of the cake will be all pink
and not pink and white marbled.) BAKE 30 min. Cool 30 min. in pans.
Remove to wire racks; cool completely. MIX sour cream and powdered
sugar in medium bowl until well blended. Gently stir in whipped topping.
Place one of the cake layers on serving plate; spread top with 1 cup of
the whipped topping mixture. Top with 1 cup of the strawberries and
remaining cake layer. Spread top and side of cake with remaining whipped
topping mixture. Top with remaining 1/2 cup strawberries just before
serving. Store leftover cake in refrigerator.