Yum, Yum Strawberry Cake!!

So I have gotten in this habit of baking a cake EVERY Sunday for Matt and I to have as dessert throughout the week. This could potentially be a very bad habit, except that I make these cakes healthy! I’ve done carrot cake, yellow cake and a few other types, but this one is definitely our favorite, and one of the easiest. If you have seen a copy of my cookbook, then you have probably already seen this recipe, but if not, I totally recommend trying this guilt-free yumminess…
STRAWBERRY CAKE
1 box white (or yellow) cake mix (to really lower the calories, you can use the Pillsbury Reduced Sugar Line, but any will work)
2/3 cup water
1 cup strawberry preserves (make sure it is has those chunks of strawberries in it)
1/2 cup egg whites (or about 4 whites)
1 jar (4 oz) of baby food pears
red food coloring
Stir together cake mix, water, preserves, pears and egg whites until moistened and then beat with an electric mixer for a few minutes until smooth. Stir in red food coloring if desired to make the batter really pink. Pour batter into cake pan that has been greased and lightly floured (you can use two 9-inch cake pans, one 13×9 inch pan, or a cupcake pan). Bake according to box directions. Let cool completely on wire racks and then frost. For frosting, I like to use a container of Cool Whip Free mixed together with about 1/4 of a container of store-bought cream cheese frosting. Using the Cool Whip and only a little bit of the frosting really cuts the calories down, but still gives the cake that rich flavor. I generally use this trick for all my frostings and it works great. We like to keep this cake in the fridge so the icing doesn’t get runny. Hope you like it!

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