Strawberry delight refrigerator cake

Yield: 12 Servings

Measure Ingredient
18¼ ounce Strawberry cake mix
1 \N Env Dream Whip® whipped topping mix
½ teaspoon Baking powder
1 cup Water, cold
4 \N Whole egg whites, slightly beaten
1 tablespoon Olive oil
1 teaspoon Pure vanilla extract
20 ounces Frozen strawberries, sweetened and thawed
3⅛ ounce Fat-free vanilla pudding mix
1 cup Skim milk
2 cups Cool Whip® Free, thawed



Preheat oven to 350. Prepare a 9 x 13" pan with cooking spray; set aside.

In a mixing bowl, combine cake mix, whipped topping mix, and baking powder.

In another mixing bowl, combine water, egg whites, oil, and vanilla extract. Mix dry ingredients with wet ingredients just until moistened.

Pour into prepared pan. Bake for 40 minutes until golden brown. Poke holes 1" apart in top of cake using handle from wooden spoon. Puree thawed strawberries with juice in food processor. Spoon evenly over top of cake allowing mixture to soak into holes. To prepare topping, make pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture.Then, spread over cooled cake.

Per serving: 301 Calories; 6g Fat (18% calories from fat); 4g Protein; 58g Carbohydrate; 0mg Cholesterol; 434mg Sodium Recipe by: Duncan Hines, Treasury Of Baking Posted to MC-Recipe Digest V1 #573 by matejka@... (Anita A. Matejka) on Apr 16, 1997

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