- 24
Ingredients
- 1 box strawberry cake mix
- 3 eggs
- 1 cup water
- 1/3 cup light sour cream
- 1 16 oz package of frozen strawberries
- 1 box white chocolate pudding mix
- 1 box cheesecake pudding mix
- 1 16 oz container light whipped topping
- 2 cups skim or 1% milk
Preparation
Step 1
Preheat oven to 325. Grease and flour cake pan.
Bring strawberries out of freezer to thaw.
Sift cake mix into bowl. (this is very important to the texture of the cake)
Add egg, water, and sour cream. Stir until incorporated. Beat on medium/high speed for 2 minutes.
Bake cake for 30 to 33 minutes or until middle does not jiggle when tapped lightly. Cake should not shrink away from the edge of the pan. If this happens it is overcooked. Let stand for 12 minutes. This is very important as it will finish baking in the pan.
Meanwhile, add both flavors of pudding into bowl. Add in milk. Blend for two minutes. Fold in whipped topping. Put in refrigerator until needed. Then take all but 10 strawberries and blend with 1/2 cup sprite, sierra mist or gingerale and put aside. Cut remaining strawberries in half for decorating top of cake (optional).
After cake sits 12 minutes (cake should still be warm) poke holes with wooden spoon handle. Make 5 rows of 8 holes in cake. Pour blended strawberries over cake while still warm. Let cake cool completely. Add the whipped pudding topping to cake. Decorate with strawberries. Refrigerate until ready to serve.