Strawberry Swirl Cake

Ingredients

• 0.7 cup knudsen cream sour
• 0.7 cup powdered sugar 
• 1.5 cups strawberries sliced
• 1 pkg jell-o brand strawberry flavor gelatin (4 serving size)
• 8 ounce cool whip whipped topping thawed
• 18.3 ounce duncan hines classic decadent cake mix white

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 350 degrees F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package.
2. Pour half of the batter into medium bowl.
3. 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.
4. Bake 30 min. Cool 30 min. in pans.
5. Remove to wire racks; cool completely.
6. Mix sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping.
7. 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.
8. 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.