Instructions

1. Heat oven to 350°F.
2. Grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
3. Bake 30 min. Cool cakes 30 min. in pans. Remove to wire racks; cool completely.
4. Mix sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.

Cooking time (duration)

Prep Time: 35 min. | Total Time: 1 hour 45 min.

Number of servings (yield)

16 servings

Category

Dessert

Submitted by

Kraft

Nutritional Information

Per Serving: 250 calories, 10g total fat, 5g saturated fat, 5mg cholesterol, 240mg sodium, 38g carbohydrate, less than 1g dietary fiber, 26g sugars, 3g protein, 0%DV vitamin A, 15%DV vitamin C, 8%DV calcium, 4%DV iron.

How to Prevent Air Bubbles:
To release any air bubbles from the cake batter, lightly tap filled cake pans on counter before baking. Any small air bubbles will rise to the surface.

How to Swirl Batter:
Use a teaspoon to swirl the two colors of batter - it's the perfect size for lifting and pulling the two colors together. For best results, be careful to not swirl the batters too much or the color of the cakes will be all pink and not marbled.

How to Keep the Cake Plate Clean:
Use 4 (3-inch-wide) strips of waxed paper to make 4-inch square in center of serving plate. Stack, fill and frost cake layers on center of waxed paper square as directed. Any frosting drippings will land on the waxed paper, keeping the plate clean. Remove waxed paper strips before serving.