BERRY POKE CAKE
- Number of Servings: 24
Ingredients
1 (18.25-ounce) box white cake mix1 1/3 cups water2 tablespoons vegetable oil3 large egg whites1 (3-ounce) box raspberry or strawberry gelatin1 cup boiling water1/2 cup cold water1 (8-ounce) container frozen whipped topping, thawedFresh strawberry slices, optionalFresh raspberries, optional
1. Heat oven to 350 degrees. Make and bake cake as directed on package in a 9-by-13-inch pan. Cool about 1 hour.
2. Poke cake all over with fork. Stir gelatin into boiling water in small bowl until smooth; stir in cold water. Pour over cake. Refrigerate 2 hours. Some recipes also recommend 1 1/2 to 2 cups water, but when the cake won’t absorb the gelatin, it’s had enough.
3. Frost with thawed whipped topping; garnish with fresh berries. Store covered in refrigerator.
Serves 12-15
Variations: Layer sliced strawberries over surface of cake and serve with dollops of whipped cream or mash strawberries or raspberries, drain and stir into whipped cream.
Summer Cupcakes: Spoon batter into paper-lined cupcake tins, bake and poke holes in them with a meat fork. Pour red or berry blue gelatin over cupcakes; top with whipped topping, red- and blue-colored sprinkles and fresh berries.
Makes 2 dozen
— recipe from Betty Crocker Kitchens
Number of Servings: 24
Recipe submitted by SparkPeople user GEISLERJEN.
2. Poke cake all over with fork. Stir gelatin into boiling water in small bowl until smooth; stir in cold water. Pour over cake. Refrigerate 2 hours. Some recipes also recommend 1 1/2 to 2 cups water, but when the cake won’t absorb the gelatin, it’s had enough.
3. Frost with thawed whipped topping; garnish with fresh berries. Store covered in refrigerator.
Serves 12-15
Variations: Layer sliced strawberries over surface of cake and serve with dollops of whipped cream or mash strawberries or raspberries, drain and stir into whipped cream.
Summer Cupcakes: Spoon batter into paper-lined cupcake tins, bake and poke holes in them with a meat fork. Pour red or berry blue gelatin over cupcakes; top with whipped topping, red- and blue-colored sprinkles and fresh berries.
Makes 2 dozen
— recipe from Betty Crocker Kitchens
Number of Servings: 24
Recipe submitted by SparkPeople user GEISLERJEN.
Nutritional Info Amount Per Serving
- Calories: 157.6
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 163.9 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 0.0 g
- Protein: 2.3 g
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