Post by marlaoh on Nov 15, 2002 6:41:44 GMT -6
STRAWBERRY FLIP-FLOP CAKE
10 ounces miniature marshmallows
1 box yellow cake mix
3 ounce box strawberry gelatin
16 ounce package frozen strawberries
2/3 cup water
Spray a 10x13 inch baking pan to prevent sticking.
Spread marshmallows evenly over the bottom.
Mix cake as directed on the box and pour batter over the marshmallows.
Sprinkle the dry gelatin powder over the cake batter.
Let strawberries thaw slightly, but do not drain.
Spoon here-and-there over the gelatin.
With a spoon, drizzle water evenly over the strawberries.
Do not stir.
Carefully place the pan on the center rack in a 350° oven.
Bake 55 to 60 minutes, or until it tests done with a toothpick in the center and the top is golden brown.
Cool in the pan at least 30 minutes before serving.
Store any leftovers in the refrigerator.
You can top with whipped cream or ice cream if desired. When serving you will see that the marshmallows are now on top and the strawberries are on the bottom. This freezes well
10 ounces miniature marshmallows
1 box yellow cake mix
3 ounce box strawberry gelatin
16 ounce package frozen strawberries
2/3 cup water
Spray a 10x13 inch baking pan to prevent sticking.
Spread marshmallows evenly over the bottom.
Mix cake as directed on the box and pour batter over the marshmallows.
Sprinkle the dry gelatin powder over the cake batter.
Let strawberries thaw slightly, but do not drain.
Spoon here-and-there over the gelatin.
With a spoon, drizzle water evenly over the strawberries.
Do not stir.
Carefully place the pan on the center rack in a 350° oven.
Bake 55 to 60 minutes, or until it tests done with a toothpick in the center and the top is golden brown.
Cool in the pan at least 30 minutes before serving.
Store any leftovers in the refrigerator.
You can top with whipped cream or ice cream if desired. When serving you will see that the marshmallows are now on top and the strawberries are on the bottom. This freezes well