Strawberry-Swirl Cake


Strawberry-Swirl Cake

Strawberry-Swirl Cake

Ingredients

  • 1 pkg. (2-layer size) white cake mix
  • 1 pkg. (3 oz.) 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 fresh strawberries

Instructions

  • Heat oven to 350°F.
  • Grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
  • Bake 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.
  • Mix sour cream and sugar in medium bowl until well blended. Gently stir in Cool Whip. Place 1 cake layer on plate; spread top with 1 cup of the Cool Whip mixture. Cover with 1 cup berries and remaining cake layer. Frost with remaining Cool Whip mixture; top with remaining berries.

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