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Strawberry Swirl Cake

Prep time 35 mins
Cook time 1 hr
Yield Makes 16 servings, one slice each

Ingredients

  • 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

  1. 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