Summer Strawberry Cake Recipe
Ingredients
| Yellow cake mix package | 1 | |
| Water | 3 Cup (16 tbs), divided | |
| Strawberry package | 1 , flavored | |
| Frozen strawberries package | 1 , sliced | |
| Whipped topping | 1 Carton (1l) |
Directions
Prepare cake batter according to package directions.
Pour batter into lightly greased 10-inch microwave tube pan.
Microwave at HIGH 6 to 7 minutes.
Rotate pan 1/2 turn after 3 minutes.
Cool cake.
Remove from pan.
Crumble cake into bite-size pieces.
Microwave 1 cup water in a 4-cup measure at HIGH 2 to 2 1/2 minutes.
Add gelatin; stir until dissolved.
Add remaining 2 cups of water.
Chill until slightly thickened.
Microwave strawberries in a 2 1/2-quart glass casserole at HIGH 2 1/2 minutes.
Break fruit apart after 1 1/4 minutes.
Stir strawberries into thickened gelatin.
Spread one-half of the cake pieces in the bottom of a tube cake pan.
Pour one-half gelatin mixture over cake pieces.
Spread remaining cake pieces over gelatin layer.
Top with remaining gelatin mixture.
Chill until firm.
Unmold Cooler onto a serving platter.
Frost with whipped topping.
Pour batter into lightly greased 10-inch microwave tube pan.
Microwave at HIGH 6 to 7 minutes.
Rotate pan 1/2 turn after 3 minutes.
Cool cake.
Remove from pan.
Crumble cake into bite-size pieces.
Microwave 1 cup water in a 4-cup measure at HIGH 2 to 2 1/2 minutes.
Add gelatin; stir until dissolved.
Add remaining 2 cups of water.
Chill until slightly thickened.
Microwave strawberries in a 2 1/2-quart glass casserole at HIGH 2 1/2 minutes.
Break fruit apart after 1 1/4 minutes.
Stir strawberries into thickened gelatin.
Spread one-half of the cake pieces in the bottom of a tube cake pan.
Pour one-half gelatin mixture over cake pieces.
Spread remaining cake pieces over gelatin layer.
Top with remaining gelatin mixture.
Chill until firm.
Unmold Cooler onto a serving platter.
Frost with whipped topping.
Chef
