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Prep Time: 25 Minutes Cook Time: 22 Minutes |
Ready In: 47 Minutes Servings: 12 |
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6 ingredient treat! Filled with fresh berries and strawberry preserves, this fluffy layer cake has a shortcut frosting of frozen whipped topping! I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use a reduced sugar cake mix, sugar free strawberry preserves and sugar free Cool whipped. Ingredients:
18 1/4 ounces white cake mix |
3 egg whites |
2 tablespoons oil |
3/4 cup low sugar strawberry preserves |
2 cups strawberries (from 16-count) |
8 ounces frozen french whipped topping, thawed |
Directions:
1. Preheat oven to 350. Coat 2 (9 ) round cake pans with cooking spray. On low speed, beat cake mix, 1 1/3 cups water, egg whites and oil until combined, 30 seconds.
2. Increase speed to medium-high; beat until thick and smooth; 2 minutes. Beat in 1/4 cup preserves. Divide batter between pans. Bake 22-25 minutes or until toothpick inserted into centers comes out clean. Cool 15 minutes. Transfer from pans to racks; let cool completely.
3. Place one cake layer on serving plate; spread with remaining 1/2 cup preserves. Slice 1 cup strawberries; arrange over preserves. Top with remaining layer. Reserve 3/4 cup topping. Spread remaining topping over cake top and side. If desired, transfer reserved topping to pastry bag fitted with medium star tip. Pipe topping around cake top. Slice remaining 1 cup strawberries; place on cake.
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