PREHEAT oven to 350° F. Grease and flour 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. Swirl batters together using a teaspoon.
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 any leftover cake in refrigerator.
Nutritional Information Calories: 240 Total fat: 8 g Saturated fat: 5 g Cholesterol: 5 mg Sodium: 250 mg Carbohydrate: 41 g Dietary Fiber: 0 g Sugars: 28 g Protein: 3 g Vitamin A: 0% DV Vitamin C: 15% DV Calcium: 8% DV Iron: 4% DV
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.