Whippee Ripple Strawberry Cake recipe

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Ingredients

1 (18.25 ounce) package strawberry cake mix
3 cups frozen whipped topping, thawed
3 egg whites
1 cup water
1 package strawberry frosting mix
1 tablespoon water

Nutrition Info

186.2 calories
carbohydrate: 35.6 g
cholesterol: : -
fat: 4.7 g
fiber: : -
protein: 1.1 g
saturatedFat: 2.8 g
servingSize: -
sodium: 145.2 mg
sugar: 12.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.

  2. Blend together cake mix, egg whites, 2 cups whipped topping and 1 cup of water. Pour 1/2 the batter into the prepared pan. Sprinkle 1 1/2 cups of the dry frosting mix over batter. Spread remaining batter over frosting mix.

  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until cake tests done. Let cake cool then frost with Strawberry Frosting.

  4. To Make Frosting: Blend remaining frosting mix with remaining whipped topping and 1 tablespoon water until easy to spread. Frost cooled cake in pan. If desired you can add 1/2 cup strawberry slices, fresh or frozen (drained) to the prepared frosting.

Recipe Yield

1 -9x13 inch cake

Recipe Note

Nice, easy, summertime cake that's great for potlucks.

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