This is a Kraft recipe.
- 1 box of white cake mix
- 1 4 serving package of Strawberry Jell-O powder
- 2/3 cup sour cream
- 2/3 cup icing sugar
- 3 cups thawed Cool Whip (or other whipped cream)
- 1 1/2 cup strawberries, divided
1. Preheat oven to 350F. Grease 2 9-inch round cake pans.
2. Prepare cake batter as directed. Separate the batter into 2 bowls. Add the Strawberry Jell-O powder to one bowl and stir until pink. Spoon half of the white batter and half of the pink batter side by side into each cake pan.
3. Swirl the batters together using a teaspoon (over-swirling results in an entire pink cake. I don’t think we did this, I think that when we split the batters we didn’t do it evenly and then we added the powder to the bowl with more batter. So our cake was predominantly pink and we did not get the inside of the cake to look like we wanted it to).
4. Bake cake as directed and cool until completely cooled.
5. Mix sour cream and icing sugar together until well blended. Gently stir in whipped topping.
6. Place one of the cake layers on a serving platter. Spread about 1 cup of the icing mixture. Top with 1 cup of strawberries. Top with remaining cake layer. Use remaining icing to frost the entire cake. Top with remaining strawberries.
Verdict: This was a very good cake. The Jell-O didn’t add a lot in the way of taste, but it made for a fun coloured cake. There were some structural problems with the cake, most likely because we didn’t evenly separate the batters. There was so much pink and these parts tended to be quite crumbly and collapsible. As someone who is not a huge fan of sour cream, I was a little worried about this frosting recipe as the sour cream wasn’t going to be baked, but I really enjoyed it. I found it added a nice little kick to the frosting.