Strawberry Magic Cake
.
Yield
12 servingsPrep
10 minCook
60 minReady
70 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
miniature marshmallows
1 package |
|
| 1 | each |
cake mix, white
1 package |
|
| 3 | ounces |
strawberry jelly
powder, 1 box |
* |
| 16 | ounces |
strawberries
frozen and sliced |
|
| ⅔ | cup |
water
cold |
|
| 1 | x |
whipped topping, prepared
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
miniature marshmallows
1 package |
|
| 1 | each |
cake mix, white
1 package |
|
| 86.7 | ml/g |
strawberry jelly
powder, 1 box |
* |
| 462.4 | ml/g |
strawberries
frozen and sliced |
|
| 158 | ml |
water
cold |
|
| 1 | x |
whipped topping, prepared
optional |
*
|
Directions
Spread 10 oz pkg miniature marshmallows in single layer to cover bottom of 9 X 13 greased baking pan.
Next spread prepared yellow cake mix over.
Sprinkle 3 oz box strawberry jello powder over white cake batter.
Then drop by spoonful, 16 oz box frozen sliced strawberries, slightly thawed.
Drizzle ⅔ cup cold water over all without stirring and bake at 350℉ (180℃) for 60 minutes.
Let cake cool 30 minutes on rack before cutting.
Serve with cool whip if desired.
