Shelly's Recipe

* MINI - STRAWBERRY RIBBON CAKES*

Category: Cakes from Cake Mixes

1 (18.25-oz) white cake mix
1 1/4 cups white cran-strawberry juice
1/3 cup vegetable oil
3 egg whites
6 tbsp strawberry preserves
1/8 tsp red food color

Glaze
1/2 cup strawberry preserves
1 tbsp white cran-strawberry juice
1/2 tsp strawberry extract

Cool Whip, if desired
Fresh Mint Leaves, as a garnish if desired

Preheat oven to 350. Spray mini bundt pan with cooking spray and set aside. Gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat on medium speed for 2 minutes. Remove 1 cup of batter and transfer to a small bowl. Stir in preserves and food color and mix until well combined. Pour half of white cake batter into prepared mini bundt pans. Top with strawberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.

Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy. Drizzle over cooled cake. Garnish as desired

Variation: Raspberry Ribbon Cake: Substitute strawberry preserves and extract for raspberry. Substitute juice for white cran-raspberry.