Chocolate Cherry Jello Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 box Duncan Hines Moist Deluxe Swiss Chocolate cake mix1 cup water1/3 cup unsweetened applesauce3/4 cup All Whites egg whites1 - .44 oz box sugar free cherry gelatin1 cup boiling water1 cup cold water1/2 - 8 oz. container Cool Whip Free
1 - mix cake mix, 1 cup water, applesauce, and egg whites for approx. 2 1/2 minutes.
2 - pour batter into "greased" 8x8 cake pans
3 - bake for approximately 36 minutes at 350 degrees
4 - remove cake from oven and allow to cool
5 - mix gelatin mix with one cup boiling water until gelatin is dissolved
6 - add one cup cold water to gelatin mixture
7 - poke a LOT of holes in cakes (a chopstick works well for this)
8 - carefully pour half of gelatin mixture over each cake
9 - allow to cool completely in refrigerator
10 - divide whip topping between cakes for frosting
makes approximately 24 servings (12 per cake)
Number of Servings: 24
Recipe submitted by SparkPeople user MNCRAFTQUEEN.
2 - pour batter into "greased" 8x8 cake pans
3 - bake for approximately 36 minutes at 350 degrees
4 - remove cake from oven and allow to cool
5 - mix gelatin mix with one cup boiling water until gelatin is dissolved
6 - add one cup cold water to gelatin mixture
7 - poke a LOT of holes in cakes (a chopstick works well for this)
8 - carefully pour half of gelatin mixture over each cake
9 - allow to cool completely in refrigerator
10 - divide whip topping between cakes for frosting
makes approximately 24 servings (12 per cake)
Number of Servings: 24
Recipe submitted by SparkPeople user MNCRAFTQUEEN.
Nutritional Info Amount Per Serving
- Calories: 104.7
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 204.0 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 0.5 g
- Protein: 1.9 g
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