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Strawberry Cake

Makes 12 servings

• 1 box white cake mix
• 3 tablespoons flour
• 1 box strawberry gelatin
• 1/2 cup water
• 1 cup oil
• 4 eggs
• 1 teaspoon vanilla
• 1 cup frozen strawberries, thawed

ICING

• 1/4 pound butter or margarine
• 1-pound box powdered sugar
• Frozen strawberries, thawed

Preheat oven to 350 degrees. With an electric mixer, combine the cake mix, flour, gelatin, water and oil. Beat well. Add the eggs, one at a time, beating well after each addition. Add the vanilla and strawberries. Divide the batter between two or three round layer pans. Bake 25 to 30 minutes.

In a large bowl, combine the icing ingredients, adding as many strawberries as needed to make the icing spreadable.

Place a cooled cake layer on a plate and frost top with icing. Top with second layer (if using three layers) and frost top. Add final layer, and frost top and sides with icing.

Per serving: 623 calories, 31 g fat, 83 mg cholesterol, 296 mg sodium, 84 g carbohydrates, 5 g protein, 1 g fiber.

This is a delicious and beautiful pink cake. I find that reducing the fat in cake mixes works very well, and the strawberries added to this one really add a lot of flavor, moistness and color. If you wish to reduce the amount of icing, use only two layers of cake and put the icing only on the tops, not on the sides. Adding fresh berries on top of the cake or on the serving plate adds extra nutrition and beauty.

Try this Light Strawberry Cake

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