Strawberry-Swirl Cake

what you need
1 pkg.  (2-layer size) white cake mix
1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin
2/3 cup  BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup  powdered sugar
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups  sliced fresh strawberries
make it
HEAT oven to 350°F.

GREASE and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.

BAKE 30 min. Cool cakes 30 min. in pans. Remove to wire racks; cool completely.

MIX sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.

kraft kitchens tips
SUBSTITUTE Prepare as directed with COOL WHIP LITE Whipped Topping.NOTES FROM THE KRAFT KITCHENS Thank you. We heard your feedback and updated this recipe to help ensure recipe success. To prevent the baked cake layers from sticking to the pans, generously grease and flour the cake pans (or line them with parchment paper) and allow for the full 30 min. cooling time before removing the layers from the pans. Also, be sure to swirl the two batters together evenly. If you live in a high-altitude location, follow the High Altitude Directions on the cake mix package and to help prevent the batter from overflowing, use 9-inch round cake pans. HOW TO SWIRL BATTER Use a teaspoon to swirl the two colors of batter - it's the perfect size for lifting and pulling the two colors together. For best results, be careful to not swirl the batters too much or the color of the cakes will be all pink and not marbled.