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Prep 20min
Total1hr45min
Ingredients9
Servings20
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Ingredients
Cake
1
pkg.yellow cake mix
1
cup water
1/3
cup oil
3
eggs
Topping
1/2
cup strawberry jelly
3
tablespoons amaretto
1
quart (4 cups) fresh strawberries, halved
1/2
cup strawberry jelly, melted
2
cups sweetened whipped cream or topping
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Steps
1
Heat oven to 350°F. Generously grease and lightly flour 15x10x1-inch baking pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter evenly into greased and floured pan.
2
Bake at 350°F. for 20 to 25 minutes or until cake springs back when touched lightly in center. Cool 15 minutes.
3
While cake cools, in small saucepan, combine 1/2 cup jelly and amaretto. Heat over medium heat until jelly is melted. Poke holes in cake with long-tined fork. Spoon jelly mixture over warm cake, allowing it to soak into cake. Cool 45 minutes or until completely cooled.
4
Arrange strawberries, cut side down, over top of cake. Spoon or brush 1/2 cup melted jelly over berries. Serve immediately, or cover and refrigerate until serving time.
5
To serve, cut into squares; place on individual dessert plates. Top each with dollop of whipped cream.
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The cake for this recipe can be prepared ahead wrapped well and frozen. Add the strawberries and jelly just before serving, or up to 4 to 6 hours in advance. Refrigerate the strawberry-topped cake until serving time.
To melt jelly with amaretto, place in 1-cup microwave-safe container and microwave on HIGH for 30 to 45 seconds.
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Nutrition Facts
Serving Size:1 Serving
Calories
260
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4g
20%
Cholesterol
50mg
17%
Sodium
180mg
8%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
4%
Sugars
23g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 2 Fruit; 2 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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