Strawberry-Sour Cream Cake

3 c Cake Mix (see below)
1 c sour cream
2/3c brown sugar or Splenda
1/2 c water
2 tsp vanilla
2 eggs or egg substitute
Strawberry-Sour Cream Topping (See Below)


Heat oven to 350ºF. Grease and flour rectangular pan, 13x9x2 inches. Beat all ingredients except Strawberry-Sour Cream Topping in large bowl on low speed 30 seconds, scraping side and bottom of bowl frequently. Beat on medium speed 4 minutes. Pour into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Spread Strawberry-Sour Cream Topping over warm cake. Store covered in refrigerator.

Strawberry-Sour Cream Topping

1 1/2c sour cream
1/3c packed brown sugar
3 c sliced strawberries

1. Mix sour cream and brown sugar in large bowl. Gently stir in strawberries.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area