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KF: Strawberries and Cream Poke Cake (15) ***

Source of Recipe

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KF: Strawberries and Cream Poke Cake (15) ***

Bettycrocker.com
34 reviews rate this recipe 4 of 5 stars.
Prep Time 15 min - Total Time 1 hr 35 min
Servings 15

White cake is an attractive contrast to the vivid strawberry syrup stripes. Get ready for recipe requests!

Ingredients:
1 box Betty Crocker™ SuperMoist™ white cake mix
1 1/4 cups half-and-half
1 tablespoon vegetable oil
4 eggs
1/2 cup strawberry syrup
1 container (8 oz) frozen whipped topping, thawed
3 cups fresh whole strawberries, sliced
1/4 cup strawberry jam
2 tablespoons sugar
Lime peel twists

Directions:
• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

• 2 In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

• 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.

• 4 Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered cake and strawberry mixture separately in refrigerator.

1/15 of recipe equals: Calories 280 (Calories from Fat 90); Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 65mg; Sodium 240mg; Total Carbohydrate 44g; Dietary Fiber 1g; Sugars 29g; Protein 4g ++++ Exchanges: 1 Starch; 2 Other Carbohydrate; 1-1/2 Fat; ++++ Carbohydrate Choice: 3