Holiday Poke Cake recipe
This recipe is from an older recipe booklet, Holiday
Desserts 1994, Kraft General Foods, 1994.
HOLIDAY POKE CAKE
1 package (18.5 ounces) Pillsbury Plus White Cake Mix
2 cups boiling water
1 package (4-serving size) Jell-O Brand Gelatin, any red
flavor
1 package (4-serving size) Jell-O Brand Lime Flavor Gelatin
1 can (16 ounces) Pillsbury Vanilla Frosting Supreme or
1 tub (8 ounces) Cool Whip Whipped Topping, thawed
Heat oven to 350°F.
Prepare, bake and cool cake mix as directed on package
for 2 (9-inch) round cake layers. Place cake layers,
top sides up, in 2 clean 9-inch round cake pans.
Pierce cake with large fork at 1/2-inch intervals.
Stir 1 cup of the boiling water into each flavor of
gelatin in separate bowls 2 minutes or until dissolved.
Carefully pour red gelatin over 1 cake layer and lime
gelatin over second cake layer. Refrigerate 3 hours.
Dip 1 cake pan in warm water 10 seconds; unmold onto
serving plate. Spread with about 1/4 of the frosting.
Unmold second cake layer; carefully placing on first layer.
Frost top and sides of cake with remaining frosting.
Refrigerate 1 hour or until ready to serve.
Decorate as desired.
Makes 12 servings.
Ref: 003727
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