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Strawberry-Swirl Cake

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video by: kraft
Compliments follow this strawberry cake everywhere it goes: moist, airy, refreshing, sweet. And might we add, easy.
time
prep:
35 min
total:
1 hr 45 min
servings
total:
16 servings
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posted:
4/22/2008
My husband made this cake for my birthday. All I can say is this cake is AMAZING! We will definitely make this again-it tastes better than strawberry shortcake.
posted:
4/22/2008
I used a rose bundt cake pan and it turned out to be very nice but you have to be extra careful with greasing and flouring the pan.
posted:
4/20/2008
A simply FABULOUS TASTING cake! Watching the video took out all the guess work and now my husband thinks I'm a master baker! Thanks Kraft!
posted:
4/18/2008
I had friends over and made this cake for dessert. Then I took the leftover to the office. Everyone loved it! The icing is wonderful and the cake is so moist. I love it! I did have a problem with it sticking so I'll use wax paper next time. I used sweetened frozen strawberries instead of fresh since they are not in season. And I will also probably use a full cup of powdered sugar and sour cream with 1 1/3 tubs of Cool Whip next time. Yum!
posted:
4/18/2008
I made this cake for a co-worker for her birthday. Everyone loved it.
posted:
4/18/2008
I have made this recipe twice already. Even the kids who HATE strawberries loved it. I like the idea of using all white cake batter in the cake pans and then adding globs of the colored batter to swirl in because half and half doesnt swirl as well. I will definetely be making this again.
posted:
4/17/2008
I wanted to pump the cake up, so I followed the recipe for Kraft's "Best Ever Chocolate Fudge Layer Cake" using French Vanilla cake mix and vanilla pudding (I left out the chopped-up chocolate). I added the strawberry jell-o like this recipe calls for, and I followed another person's recommendation to pour the white batter in the pans and then dot it with the pink batter and swirl. What I think would work better than that, or Kraft's method, is to alternately put globs of each color in the pans and swirl them together. The way I did it, most of the pink ended up on top. I didn't try the icing part of this recipe, but the pumped-up cake was great! Tip for not letting the cake stick: cut out a circle of waxed paper and put it in the bottom of the pan, and grease and flour the sides. Works great for me every time.
posted:
4/15/2008
This cake tastes great and is so easy to make!
posted:
4/14/2008
It was very good!!!
posted:
4/14/2008
I made this recipe with modifications. I put most of the mix in the pan as I would for a plain white cake. I left only a small portion (maybe 1/4 of mix) in my mixing bowl. I only added about 1/2 to 1/3 of the jello to the mix. I then swirled the strawberry mixture in as I normally would for a marble cake by making strips across the mix and taking a butter knife and running it cross wise across the mix to marble it. It was beautiful and delicious. It baked evenly and in the allotted time. My seven year old loved helping with this one, it was that simple! The frosting is easy and tastes great. I got rave reviews from everyone who ate a piece. It will be on my make list again!
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