July 20, 2010

Strawberry Swirl Cake

1 box Betty Crocker® SuperMoist® white cake mix
1 ¼ c. Water
1/3 c. Vegetable oil
3 Egg whites
1-3oz Package strawberry gelatin

1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in gelatin mix. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.

2. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.

¼ pt (4oz) Fresh strawberries sliced
2 T. Sugar
2 T Butter
1 1/2 – 2 c Powdered sugar

3. In small bowl, mix strawberries and sugar. Refrigerate 2-8 hours. Crush strawberries. In another bowl, beat butter, add powdered sugar and strawberry mixture. Slowly beat until sugar blended, then beat on high until fluffy. Add more powdered sugar if necessary. Keep refrigerated.

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