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Whippee Ripple Strawberry Cake

Whippee Ripple Strawberry Cake

V. Monte

V. Monte

Nice, easy, summertime cake that's great for potlucks.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
  2. Blend together cake mix, egg whites, 2 cups whipped topping and 1 cup of water. Pour 1/2 the batter into the prepared pan. Sprinkle 1 1/2 cups of the dry frosting mix over batter. Spread remaining batter over frosting mix.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until cake tests done. Let cake cool then frost with Strawberry Frosting.
  4. To Make Frosting: Blend remaining frosting mix with remaining whipped topping and 1 tablespoon water until easy to spread. Frost cooled cake in pan. If desired you can add 1/2 cup strawberry slices, fresh or frozen (drained) to the prepared frosting.
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Reviews

Anne
32

Anne

10/25/2008

I thought this was one of the worst cakes I had ever tasted!! The cake itself was crumbly, dry, and bland. The icing was too sweet, not to mention dry and sticky in the mouth. Together, the result was not very tasty.

The Very Full Monty
6

The Very Full Monty

8/4/2010

I dont get it.. why not just buy the strawberry Box cake mix and make according to package.. and the just frost with canned strawberry frosting.. and be done with it this is a strange recipe..

teena1015
5

teena1015

8/3/2009

It is dry and crumbly (and tastless) because it has no oil or butter in it.

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