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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe utilizes a cake mix to make a quick easy dessert. It's called a makeover strawberry cake because the recipe was changed to lower the fat and cholesterol. The icing has less sugar and butter and the cake uses less oil. I must confess that I just threw in 4 whole eggs, but I don't think you'd miss the yolks. I also used regular strawberry gelatin instead of sugar-free and fresh strawberries instead of frozen. Yummy. Ingredients:
18 1/4 ounces white cake mix |
3 ounces sugar-free strawberry gelatin |
4 egg whites |
1/3 cup canola oil |
1 cup frozen unsweetened strawberries, thawed |
1/2 cup water |
1/3 cup butter, softened |
2 1/3 cups confectioners' sugar |
3 tablespoons strawberries, mashed (reserved from cake recipe) |
Directions:
1. Line two 9 round baking pans with waxed paper.
2. Coat pans with cooking spray and sprinkle with flour. Set aside.
3. In a large bowl, combine cake mix and gelatin. Add egg whites and oil and beat until well blended.
4. In a small bowl or food processor, mash strawberries in their juice.
5. Set aside 3 tablespoons for icing.
6. Add water and remaining berries to the batter and mix well.
7. Pour into prepared pans and bake at 350 for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
9. For icing, in a small bowl, combine butter and reserved strawberries.
10. Gradually beat in confectioners' sugar until light and fluffy.
11. Place one cake layer on a serving platter. Top with half of the icing. Repeat layers.
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