STRAWBERRY SWIRL CAKE

Kat Baldwin, Kyle Baldwin, Recipe #7

Ingredients:
1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) Strawberry Flavor Gelatin
2/3 cup Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) 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.

This is one of our favorites. It smells so good when it is baking. Just be careful not to swirl the two batters together too much.