- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
- 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2/3 cup powdered sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1 1/2 cups sliced strawberries
How to Make It
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.
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