Strawberry Poke Cake

• portions: 12 servings
• temps total: 2 hours

Ingrédients

1 box Betty Crocker™ Super Moist™ White Cake Mix

Water, vegetable oil and egg whites called for on cake mix box

1 cup boiling water

1 box (4-serving size) Jell-O™ strawberry-flavored gelatin

1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting

12 fresh strawberries, cut in half

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool in pan on cooling rack 20 minutes.

Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.

Spoon and spread frosting over top of cake. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries. Store loosely covered in refrigerator.

Nutrition

• Calories: 370
• Lipides Totaux: 3
• Lipides Saturés: 6 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 330 mg
• Glucides Totaux: 54 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 37 g
• Protéines: 3 g