POKE CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 pkg. (2-layer size) white cake mix
  • 1 cup boiling water
  • 1 pkg. (4-serving size) Gelatin, any flavor (I usually use strawberry or cherry)
  • 1/2 cup cold water
  • 1 tub (8 oz.) Whipped Topping, thawed; the french vanilla whipped topping and strawberry are what I usually use

Directions

  • Prepare and bake cake in 13x9-inch baking pan as directed on package.
  • Remove from oven.
  • Cool cake in pan 15 minutes.
  • Pierce cake with large fork at 1/2-inch intervals.
  • Meanwhile, stir boiling water into dry gelatin mix in small bowl at least 2 minutes until completely dissolved.
  • Stir in cold water; carefully pour over cake.
  • Refrigerate 3 hours.
  • FROST with whipped topping.
  • Refrigerate at least 1 hour or until ready to serve.
  • Cut into 16 slices.
  • Store leftover cake in the refrigerator.
  • Also very delicious, to add strawberries on top of whipperd topping.
  • This cake is really good, refreshing and fairly low in fat.
  • Enjoy!

Notes

Categories: Cake 

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