QueenBeeGrannyJean
03-21-2007, 12:47 AM
Makes: 16 servings, one slice each
http://www.kraftfoods.com/images/recipe_images/Strawberry_Swirl_Cake.jpg
http://www.kraftfoods.com/images/spacer.gif1 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 or knife. (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.
*If you don't like to make layered cakes you can make this in a 9x13 pan. Put the two different batters in a dob here and a dob there and swirl a little with a knife. Do not over do or the colors will meld together. You can store in the pan rather than removing it as you would for the layered cake.
http://www.kraftfoods.com/images/recipe_images/Strawberry_Swirl_Cake.jpg
http://www.kraftfoods.com/images/spacer.gif1 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 or knife. (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.
*If you don't like to make layered cakes you can make this in a 9x13 pan. Put the two different batters in a dob here and a dob there and swirl a little with a knife. Do not over do or the colors will meld together. You can store in the pan rather than removing it as you would for the layered cake.