Saturday, August 1, 2009


My friends knows that i'm bake challenged but i've been trying my very best to overcome them. This is another proof that i've been tryin' this is another cake that i need to make again.

Blogged at myspace March 18, 2008


From: Kraft Family and Food Magazine

Prep: 35 min.
Total 1 hr. 35 min. (include. Cooling)

1 pkg. white cake mix

1 pkg. Strawberry flavor Gelatin

2/3 cup Sour Cream

2/3 cup powdered sugar

1 tub Whipped topping thawed

1 ½ cups sliced strawberries

1.Preheat oven to 350 degrees F. Grease 2 (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.

2.Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan.

3.Swirl batters together lightly, using a teaspoon. Bake 30 min. Cool 30 min, in pans. Remove to wire racks.

4.Mix sour cream and powdered sugar in a medium bowl until well blended. Gently stir in whipped topping.

5.Place one of the cake layers on serving plate; spread to with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries.

6.Top with remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining ½ cup strawberries just before serving.


Instead of strawberry flavor gelatin, I used frozen raspberry, black and blue berries. Cooked them w/ sugar, added some water and let it simmer until they thickened. Strained it to get a smooth sauce.

For the whipped toppings i used Cool whipped vanilla toppings. Instead of spreading the whipped toppings in the middle with fresh strawberries, I used strawberry jams.

So I had enough of the whipped toppings to cover the entire cake. Did some piping’s to cover the imperfections.



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