Strawberry Swirl Cake


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 pkg. (2-layer size) white cake mix

1 pkg. (4-serving size) Strawberry Flavor Gelatin
Gelatin

2/3 cup Sour Cream

2/3 cup powdered sugar

1 tub (8 oz.) Frozen Whipped Topping, thawed

1-1/2 cups sliced strawberries


Directions

1 pkg. (2-layer size) white cake mix



1 pkg. (4-serving size) Strawberry Flavor Gelatin


Gelatin



2/3 cup Sour Cream



2/3 cup powdered sugar



1 tub (8 oz.) Frozen Whipped Topping, thawed



1-1/2 cups sliced strawberries



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.


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