Strawberry Cake
This fresh-tasting cake with its pretty pink tint took center stage at the reception for my farmer cousin, Scott Kittelmann, and his wife, Kathy. 12-16 ServingsPrep: 25 min. Bake: 25 min. + cooling
Ingredients
- 1 package (18-1/4 ounces) white cake mix
- 1 package (3 ounces) strawberry gelatin
- 1 cup water
- 1/2 cup vegetable oil
- 4 egg whites
- 1/2 cup mashed unsweetened strawberries
- Whipped cream or frosting for your choice
Directions
- In a large bowl, combine the dry cake mix, gelatin powder, water and
- oil. Beat on low speed for 1 minute or until moistened; beat on
- medium for 4 minutes. In a small bowl with clean beaters, beat egg
- whites on high speed until stiff peaks form. Fold egg whites and
- mash strawberries into cake batter.
- Pour into three greased and floured 8-in. round baking pans. Bake at
- 350° for 25-30 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool
- completely. Frost with whipped cream or frosting. If frosted with
- whipped cream, store in the refrigerator. Yield: 12-16 servings.
Nutrition Facts: 1 serving (1 slice) equals 222 calories, 10 g fat (2 g saturated fat), 0 cholesterol, 231 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.