Friday, March 26, 2010

Strawberry Swirl Cake

At work, we do a cake of the month to celebrate everyones birthdays that fall in that month. I signed up for March. I was thinking of doing something for St. Pattys day, but decided instead to do something a little nicer. I found this recipe on the Kraft website, and everyone loved it! Check out the recipe under the 25 new recipes tab.

1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) Jell-O Strawberry Jelly Powder
2/3 cup sour cream
2/3 cup icing sugar
3 cups thawed Cool Whip Whipped Topping
1-1/2 cups sliced strawberries, divided


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 jelly powder; 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. (Do not overswirl, or the colour 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 icing 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. Top with 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.

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