Strawberry Cake

Strawberry Cake

1 package (18 1/4 ounces white cake mix)
1 package (.3 ounce) sugar-free strawberry gelatin
4 egg whites
1/3 cup canola oil
1 cup frozen unsweetened strawberries, thawed
1/2 cup water

Icing:
1/3 cup butter, softened
2 1/3 cups confectioners' sugar

1.  Line two 9 inch round baking pans with waxed paper.  Coat pans with cooking spray and sprinkle with flour; set aside.  In a large bowl, combine cake mix and gelatin.  Add egg whites and oil; beat until well blended.

2.  In a small bowl or food processor, mash strawberries in their juice.  Set aside 3 tablespoons for icing.  Add water and remaining berries to the batter; mix well.  Pour into prepared pans.  Bake at 350* for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

3.  For icing, in a small bowl, combine butter and reserved strawberries.  Gradually beat in confectioners' sugar until light and fluffy.  Place one cake layer on a serving platter; top with half of the icing.  Repeat layers.

Makes 16 servings; 1 slice each
Cal 287; fat 11; fiber trace


This cake is fabulous.  It is strawberry heaven.  It is even better than the one that my grandmother made as a child.  It is not too sweet, and just generally wonderful.