Strawberry Swirl Cake

1. 1

   oven to 350u00b0 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.

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   30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.

3. 3

   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.

4. 4

   Calories: 240

5. 5

   Total fat: 8 g

6. 6

   Saturated fat: 5 g

7. 7

   Cholesterol: 5 mg

8. 8

   Sodium: 250 mg

9. 9

   Carbohydrate: 41 g

10. 10

    Dietary Fiber: 0 g

11. 11

    Sugars: 28 g

12. 12

    Protein: 3 g

13. 13

    Vitamin A: 0% DV

14. 14

    Vitamin C: 15% DV

15. 15

    Calcium: 8% DV

16. 16

    Iron: 4% DV

No additional tips available.