For the last few weeks I have been taking a simple dessert to church on Wednesday nights for our dinner program. I took a half day today and thought since I had some extra time I would make something a little more special. This cake was pretty easy and even if I hadn't had the extra time today I still would have had time to make it after work.
I can not wait to cut into this cake tomorrow. If you read the comments to the original link of this recipe you will see that many people left suggestions of other jello combinations you could use and other holidays you could use it for.
Strawberries and Cream Bundt cake
Source: Chocolate Chocolate and More
Makes 1 large bundt cake and 4-6 cupcakes
2 boxes white cake mix (15.25 oz)
Ingredients called for on box
1 box strawberry JELL-O mix (3oz.)
1 can white frosting
Spray a bundt pan with cooking spray. Bake cake mix according to box directions.
Pour 1/3 to 1/2 of the batter into prepared pan.
Reserve 1 tbls. of JELL-O mix for frosting and add remaining to the rest of the cake batter. Stir well until just blended. Spoon batter into bundt pan to cover the white batter. Do not fill pan past 2/3 full. Place any remaining batter in cupcake tin. Bake in a preheated oven for 45-55 minutes (19-22 for cupcakes). Using a toothpick test for doneness. Remove from oven and let cool for 20 minutes before inverting onto place to cool completely.
Frost the cupcakes first since you probably won't use the whole can of frosting.
I melted my icing in the microwave for about 10 seconds. The original recipe says to melt it on the stove.
Using the reserved JELL-O mix stir it into some of the frosting.
Place the frosting in a plastic bag and cut a very small hole in a corner.
Drizzle over the cake, alternating colors.
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