I subscribe to an e-newsletter from kraftfoods.com and received this recipe in my email. I thought it looked beautiful, and after reading the recipe, it sounded fairly easy to make. If you want to impress your family or friends, try this recipe. Let me know if you make it and how it turned out. And you can always bring samples into the Library to share with the librarians! If you want to receive this newsletter, go to the Kraft Foods website and sign up.
PREHEAT oven to 350°F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon. BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely. MIX sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store any leftover cake in refrigerator.
Here’s a tip from Kraft Foods:
If you want your cake to look like it came right out of a bakery, use a crumb coat.
A crumb coat is an old baker’s trick that seals moisture in a cake and also makes frosting the cake much easier. Basically it’s a thin layer of frosting applied to a completely cooled cake. Allow this layer to set before frosting and decorate the cake. When the final frosting is applied, it is virtually crumb-free, since any loose crumbs have been already sealed in the crumb coat. Give it a try the next time you make this cake—for professional-looking results!