STRAWBERRY SWIRL CAKE
Steps:
- 1.) Preheat oven to 350F. Grease 2 (8 or 9 in) round cake pans; set aside. Prepare cake batter as directed on package. Pur half of the batther into medium bowl. Add dry gelatin mix; stir until well blended. 2.) Spoon half of the white batter and half of the pink batter, side by side into each prepared pan. 3.) Swirl batters together lightly, using a teaspoon. (Do not overswirl, or the color of the cake will be all pink and anot pink and white marbled.) Bake 10 min. Cool 30 min in pans. Remove to wire racks; cool completely. 4.) Mix sour cream and powdered sugar in a medium bowl until well blended. Gently stir in whipped topping. 5.) Place on of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries. 6.) Top with remaining cake layer. Spread top and side of the cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store leftover cake in the refrigerator.
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