Strawberry Swirl Cake - cooking recipe

Ingredients

1 (18 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 ounce) package strawberry gelatin
2/3 cup sour cream
2/3 cup powdered sugar
1 (8 ounce) container Cool Whip Topping, thawed
1 1/2 cups sliced strawberries, divided

Preparation

Preheat oven to 350\u00b0F
Grease 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.
Lightly swirl batters together using a teaspoon. (Do not overswirl.)
Bake 30 minutes.
Cool 30 minutes 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 leftover cake in refrigerator.