1 pkg. (2-layer size) white cake mix 1 pkg. (4-serving size) Strawberry Jell-O
2/3 cup Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) Cool Whip, 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.
RECIPE FROM KRAFT KITCHENS
2 comments:
Hi Cheryl,
What a nice surprise to see your site when I clicked thru from my Google alerts re the 100,000 Book Challenge we have on the eHarlequin site. Small digital world, LOL! I was wondering if you'd like a link to add to the challenge mention?
This would be it :-) maybe you can hyperlink the logo?
http://community.eharlequin.com/book-challenge
Cheers, now I have to go and find some strawberries, I have this STRANGE craving all of a sudden!
Jayne
Hi Jayne! I couldn't get the link on the logo, but I did link from the text. Thanks!
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