No-stick cooking spray
1 (15.25 oz.) package strawberry flavored
cake mix
1 cup water
½ cup canola oil
3 large eggs
1 (12 oz.) can whipped vanilla flavored
frosting
1 (8 oz.) container frozen whipped topping,
thawed
1 (12 oz.) jar strawberry preserves (1 cup)
Fresh strawberries for garnish
HEAT oven to 350F. Coat two 8-inch round pans with
no-stick cooking spray.
BLEND cake mix, water, oil and eggs in large bowl with an electric mixer on medium speed for 2 minutes. Divide batter evenly between prepared pans. Bake 31 to 33 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes.
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| Pretty in pink! |
Remove to wire rack and cool
completely.
COMBINE frosting and whipped topping in medium bowl with electric mixer until well blended. Place one cake layer, rounded side down, on serving plate. Spread with strawberry preserves.
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| Such a delicious filling! |
Top with second cake
layer. Frost with frosting mixture. Garnish with strawberries.
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| Happy Birthday to my baby. :) |
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| Look at those LAYERS! |
My Rating: 4/5 "This is great. The preserves and the frosting make the cake even more moist and delicious. Strawberries, of course, are a welcome addition to any dessert. It's a titch sweety-sweet, but once in a while (like on a birthday) that's totally called for."
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