Strawberry Twist Cake

     
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Serves: 12
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Ingredients:

  • 1 (18.25 oz) pkg Hy-Vee white cake mix
  • 3 egg whites
  • 3 1/4 c. water, divided
  • 1/3 c. Hy-Vee vegetable oil
  • 1 (0.44 oz) pkg Hy-Vee sugar-free strawberry gelatin
  • 1 (8 oz) container Hy-Vee light whipped topping, thawed

All you do

  1. Blend cake mix, egg whites, 1-1/4 cups water and oil according to package directions, and bake in a 9-by-13-inch pan at the temperature indicated on the cake mix package.
  2. Allow cake to cool for 10 to 15 minutes.
  3. Poke holes in cake with end of wooden spoon or a fork.
  4. Mix gelatin with 1 cup boiling water until dissolved. Stir in 1 cup cold water. Pour gelatin evenly over cake.
  5. Cover and refrigerate several hours or overnight.
  6. When ready to serve, top with whipped topping.

Daily nutritional values:

0% vitamin A 4% calcium
0% vitamin C 6% iron

Nutrition information per serving:

Calories: 280 Protein: 3g
Carbohydrate: 41g Saturated Fat: 4.5g
Cholesterol: 0mg Sodium: 300mg
Dietary Fiber: 1g Sugar: 21g
Fat: 12g Trans fats: 0g
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