THANKSGIVING SIDES (32)
LIBBY'S® PUMPKIN (20)
|EVERY FEW MINUTES|
|STRAWBERRY SPARKLE CAKE|
1 box angel food cake mix (baked)
1 c. boiling water
1 sm. pkg. strawberry Jello
1 (1 lb.) frozen sliced strawberries
1/2 pt. whipping cream
2 tbsp. sugar
Red food coloring
Make cake by package directions and cool completely. Dissolve Jello in water, add frozen strawberries, stirring to break apart. Place cake, widest side down on serving plate. Cut a 1 inch layer off top of cake and set aside. Gently hollow out the cake to make a shell to be filled with mixture by cutting within 1 inch from the sides and 1 inch from the bottom, gently pulling out the cake and breaking into small pieces.
Mix the cake pieces with the strawberry mixture and pour back into cake shell. Put top back on cake. Whip cream until thick, stir in sugar and food coloring until pink. Spread over entire cake. Decorate with strawberries if desired. Refrigerate at least 1 hour before serving.
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