Cook Time: 33 minutes
Ready Time: 90 minutes
Yield: 12 servings
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (18.25 oz. – 517 g) package Pillsbury® Strawberry Cake
• 1 cup water
• ⅓ cup Crisco® Pure Canola Oil
• OR ⅓ cup Crisco® Puritan Canola Oil with Omega-3 DHA
• 3 large eggs
• 1 (12 oz. – 340 g) jar Smucker's® Strawberry Preserves, (1 cup)
• 1 (16 oz. – 453.5 g) can Pillsbury® Whipped Supreme® Vanilla Frosting
• 1 (8 oz. – 226.7 g) container frozen whipped topping, thawed
• Fresh strawberries for garnish
Method:
- HEAT oven to 350°F (176°C). Coat bottoms of two 8-inch round pans lightly with no-stick cooking spray.
- BLEND cake mix, water, oil and eggs in large bowl with an electric mixer on low speed for 2 minutes. Divide batter evenly between prepared pans. Bake 31 – 33 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then turn out onto cooling rack to cool completely.
- COMBINE frosting and whipped topping in medium bowl with an electric mixer until well blended. Place one layer top side down on serving plate. Spread with strawberry preserves. Add second layer, top side up. Frost sides of cake, then top of cake, swirling frosting. Decorate with fresh strawberries.
http://www.pillsburybaking.com/recipes/details/4933