Strawberry Dream Cake
|White cake mix||16 1⁄4 Ounce (Pillsbury Loving Lites / Better Crocker Light)|
|Liquid butter buds/3/4 cup promise ultra fat-free margarine||2⁄3 Cup (10.67 tbs)|
|Strawberry jello||3 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Frozen strawberries||10 Ounce, thawed (1 Box)|
|Egg whites||2 , beaten until stiff|
|Egg whites||2 , beaten stiff|
|Sugar/1 cup sugar + 6 packets sweet 'n low||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Light corn syrup||1 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Marshmallow creme||3⁄4 Cup (12 tbs)|
|Strawberry extract||1 Teaspoon|
CAKE: Preheat oven to 350°F.
Spray a non-fat cooking spray in a glass 13x9 inch casserole dish.
Blend all of the ingredients together, except egg whites, with an electric mixer until smooth.
Beat egg whites until stiff and fold into cake batter.
Pour into prepared pan and bake at 350°F.for 25-35 minutes or until toothpick inserted in center comes out clean.
FROSTING: Combine egg whites, sugar, cream of tartar, syrup, and water in top of double boiler.
Place over boiling water; beat with rotary beater until stiff peaks form, scraping pan occasionally.
Remove from heat.
Add marshmallow creme and beat well.
Add 1-2 tsp.of strawberry extract.
Beat another minute.
Frost cooled cake.