Strawberry Cake

Name: Strawberry Cake
Ingredients: 1 package (18 Oz. Package) White Cake Mix; 1 package (4-serving Size Package) Sugar Free Strawberry Jello; 4 whole Egg Whites; 1/3 cups Canola Oil; 1 cup Frozen Unsweetened Strawberries, Thawed; 1/2 cups Water; 1/3 cups Butter, Softened; 2-1/3 cups Confectioners Sugar

8 ingredients

4 steps

Ingredients

1 package (18 Oz. Package) White Cake Mix
1 package (4-serving Size Package) Sugar Free Strawberry Jello
4 whole Egg Whites
1/3 cups Canola Oil
1 cup Frozen Unsweetened Strawberries, Thawed
1/2 cups Water
1/3 cups Butter, Softened
2-1/3 cups Confectioners Sugar

Directions

1

1. Grease and flour two 9-inch round pans. In a large bowl combine cake mix and Jello. Add egg whites and oil; beat until well blended.
2

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 and mix. Pour into pans.
3

3. Bake at 350°F for 20-25 minutes or until an inserted toothpick comes out clean when inserted into the middle of the cake. Cool for 10 minutes. Remove from pans to wire rack and cool completely.
4

4. For the icing, combine butter and reserved strawberries in small bowl. Gradually beat in confectioners' sugar until light and fluffy (I added extra confectioners' sugar to make the icing a little thicker). Place on the cake on a serving platter. Top with half of the icing. Repeat layers.