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
STRAWBERRY SWIRL CAKE (The Original Recipe)
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.
(My version) VERY BERRY SWIRL CAKE
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.