Monday, May 7, 2012

Two Layer Strawberry, White Cake

1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) sugar free Strawberry Flavor Gelatin
2/3 cup plain Greek yogurt
2/3 cup powdered sugar
1 tub (8 oz.) sugar free, fat free whipped Topping, thawed
1-1/2 cups sliced fresh strawberries

Make It

HEAT oven to 350°F.
Spray and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.
MIX sour cream and sugar in medium bowl until well blended. Gently stir in COOL WHIP. Place 1 cake layer on plate; spread top with 1 cup of the whipped topping mixture. Cover with 1 cup berries and remaining cake layer. Frost with remaining whipped topping mixture; top with remaining berries.

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