Holiday Poke Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cake:1 box White Cake (Duncan Hines Classic White Cake used in the calculations)1 1/3 C water2 tablespoons vegetable oil1/2 C. egg substitute (Jewel brand Amazing Egg - 30 calories per 1/4 cup)Other:1 pkg. (4-serving size) JELL-O Gelatin, any red flavor 1 pkg. (4-serving size) JELL-O Lime Flavor Gelatin 2 C boiling water8 oz. Cool Whip Lite
Make the 2 layers of cake in two 9 inch round cake pans. Bake for about 28 minutes until golden brown. Cool cakes completely.
When cooled, poke holes in the top with a straw (or a fork). Mix each flavor of Jello with 1 C. boiling water in separate bowls. Stir for 2 minutes to mix completely. Pour one flavor over each layer of cake. Refrigerate the two layers for at least 3 hours.
Dip each pan in warm water for 10 seconds to unmold the jello. Stack the two layers with cool whip in between, and frost completely in cool whip.
Number of Servings: 12
Recipe submitted by SparkPeople user ALLIECAT6708.
When cooled, poke holes in the top with a straw (or a fork). Mix each flavor of Jello with 1 C. boiling water in separate bowls. Stir for 2 minutes to mix completely. Pour one flavor over each layer of cake. Refrigerate the two layers for at least 3 hours.
Dip each pan in warm water for 10 seconds to unmold the jello. Stack the two layers with cool whip in between, and frost completely in cool whip.
Number of Servings: 12
Recipe submitted by SparkPeople user ALLIECAT6708.
Nutritional Info Amount Per Serving
- Calories: 225.7
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 286.7 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 0.0 g
- Protein: 3.7 g
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