Strawberry Swirl Cake

Prep Time: 35 min
Total Time: 1 hr 35 min
Makes: 16 servings, one slice each

1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) JELL-O Brand 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 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.

Nutrition (per serving)
Calories
240
Total fat
8g
Saturated fat
4.5g
Cholesterol
5mg
Sodium
250mg
Carbohydrate
41g
Dietary fiber
0g
Sugars
28g
Protein
3g
Vitamin A
0%DV
Vitamin C
15%DV
Calcium
8%DV
Iron
4%DV

~Lizzy~