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Whippee Ripple Strawberry Cake

SUBMITTED BY: V. Monte  PHOTO BY: Dolce-Danielle 

"Nice, easy, summertime cake that's great for potlucks."
Whippee Ripple Strawberry Cake Recipe
RECIPE RATING:
This recipe has been rated 2 times with an average star rating of 2.0
Read Reviews (2)
Original recipe yield 1 -9x13 inch cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

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.
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 2 star rating.
Reviewed on oct. 25, 2008 by Anne 
I thought this was one of the worst cakes I had ever tasted!! The cake itself was crumbly,... MORE


 
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Nutritional Information
Whippee Ripple Strawberry Cake

Servings Per Recipe: 24

Amount Per Serving

Calories: 191

  • Total Fat: 5.2g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbs: 35.6g
  •     Dietary Fiber: 0.4g
  • Protein: 1.1g

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