Dear Jeanne: This recipe was in our local paper; I made it as written, and it was wonderful. I try to alter my own recipes, but this one has me stumped. I tried to replace half of the oil with applesauce, but it messed up the flavor. I also put it in a 9-by-13-inch pan, which allows me to use half the frosting. I follow a lot of your recipes, as I belong to Weight Watchers. Keep up the good work! Thank you! — Marilyn, Richfield, Ohio
Dear Marilyn: Cakes made with cake mixes lighten pretty easily. Recipes that add so much more oil than the instructions on the box usually don't include any water. I find that adding water and beating the eggs in one at a time adds the moisture and lightness that are needed.
TRIPLE-DECKER STRAWBERRY CAKE
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain white cake mix
1 package (3 ounces) strawberry gelatin
4 tablespoons all-purpose flour
1 cup vegetable oil
1/2 cup granulated sugar
1/2 cup whole milk
4 large eggs
1/2 cup finely chopped strawberries and their juice
Frosting:
1 stick butter, at room temperature
4 cups confectioners' sugar, sifted
1/2 cup finely chopped fresh strawberries and juice
1 cup halved fresh strawberries, for garnish
Preheat oven to 350 F. Lightly grease three 9-inch round cake pans, dust with flour and set aside. Place cake mix, strawberry gelatin, flour, oil, sugar, milk, eggs and 1/2 cup strawberries with their juice in a large mixing bowl, and mix for 1 minute on low speed. Scrape sides, then beat for 2 more minutes on medium speed. Divide batter among prepared pans. Bake until they spring back when lightly pressed with a finger, about 33-35 minutes. Cool completely for 10 minutes on a rack.
For frosting, mix softened butter with sugar and strawberries (with their juice) until creamy and spreadable. Frost in between each layer but not on sides, and top with extra strawberries.
Makes 12 servings.
LIGHT STRAWBERRY CAKE
1 box (18.25 ounces) white or yellow reduced-sugar cake mix
1 small package (4 servings) sugar-free strawberry gelatin
1 cup strawberries, thawed if frozen, chopped if fresh
1/2 cup water
2 tablespoons canola oil
4 egg whites
Frosting:
1 tablespoon butter, softened
2 ounces fat-free cream cheese, softened
2 cups powdered sugar
Strawberries and juice to moisten (about 1 tablespoon)
1 cup fresh strawberries, for garnish
1. Preheat the oven to 350 F. Spray a 9-by-13-inch pan with nonstick cooking spray and dust lightly with flour. Set aside.
2. In a large bowl, place the cake mix, strawberry gelatin, strawberries, water and oil, and beat to combine. Add the egg whites, one at a time, beating after each addition; this should take several minutes.
3. Pour batter into prepared pan and bake for about 30 to 35 minutes, until a sharp knife inserted into the center comes out clean. Cool on a rack.
4. For frosting: In a large bowl, mix together the butter and cream cheese. Add the powdered sugar and beat well. Add the strawberries a little at a time, until the icing is a good spreading consistency. Frost cake when thoroughly cooled, then garnish with strawberries, if desired.
Makes 12 servings.
Each serving contains approximately: Original Recipe: 685 calories; 33 gm fat; 93 mg cholesterol; 414 mg sodium; 93 gm carbohydrates; 5 gm protein; 1 gm fiber. Revised Recipe: 357 calories; 6 gm fat; 3 mg cholesterol; 380 mg sodium; 56 gm carbohydrates; 4 gm protein; 2 gm fiber.
Send your recipe for revision to: Cook It Light, Deseret News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope. © King Features Syndicate Inc.