Strawberry Cake

 

1 1/2

cups Gold Medal® all-purpose flour

1

package (3 ounces) strawberry-flavored gelatin

1

teaspoon baking soda

1/2

teaspoon salt

3/4

cup fruit punch

1/4

cup vegetable oil

1

teaspoon vanilla

1

egg

1

container (4 ounces) frozen whipped topping, thawed

1

cup sliced fresh strawberries

• 1 Cut a piece of waxed paper to fit bottom of round microwavable dish, 8x1 1/2 inches; place in dish. Mix flour, gelatin (dry), baking soda and salt in medium bowl. Stir in fruit punch, oil, vanilla and egg with spoon until well blended. Pour batter into dish.
• 2 Place microwavable dinner plate upside down in microwave. Place round dish on plate. Microwave uncovered on High 2 minutes; turn dish 1/2 turn. Microwave 2 to 4 minutes longer or until toothpick inserted in center comes out clean and top is almost dry. Let cake stand uncovered on flat, heatproof surface (not wire rack) 10 minutes.
• 3 Place heatproof serving plate upside down onto dish; turn plate and dish over to remove cake; remove waxed paper. Cool completely, about 1 hour.
• 4 Frost cake with whipped topping. Top with strawberries. Refrigerate until serving. Store covered in the refrigerator.