4TH OF JULY POKE CAKE

 

  • Cooking Time:
  • Servings: 16
  • Preparation Time:

Ingredients

  • 2 baked round white cake layers (9 inch), cooled
  • 2 cups boiling water, divided
  • 1 pkg. (4-serving size) Gelatin, any red flavor
  • 1 pkg. (4-serving size) Berry Blue Flavor Gelatin
  • 1 tub (8 oz.) Cool Whip, thawed, divided

Directions

  • Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.
  • Stir 1 cup boiling water into each flavor dry gelatin in separate small bowls 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and blue gelatin over remaining cake layer. Refrigerate 3 hours.
  • Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer.
  • Frost top and side of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve. Cut into 16 slices to serve. Store leftover cake in refrigerator. Makes 16 servings
  • Serve with colorful fresh berries, such as blueberries, strawberries and raspberries

Notes

A classic cake made with holiday colors!!!

Categories: Cake  Dessert  Independence Day 

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