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.
The cake came out wonderfull. It tasted better than what you could buy from the local bakery. However, when i was adding the whipped topping mixture, it was a bit tricky so you must had in big spoonfuls on the cake. other than that, it was a big hit, will do again!