Strawberry Swirl Cake
CATEGORIES
INGREDIENTS
  • 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. 1 pkg. (2-layer size) white cake mix
  3. 1 pkg. (4-serving size) Strawberry Flavor Gelatin
  4. Gelatin
  6. 2/3 cup Sour Cream
  8. 2/3 cup powdered sugar
  10. 1 tub (8 oz.) Frozen Whipped Topping, thawed
  12. 1-1/2 cups sliced strawberries
  14. 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
  15. 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.
  16. BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.
  17. MIX sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake
  18. layers on serving plate; spread top with 1 cup of the whipped
  19. 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.