Holiday Poke Cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Holiday Poke Cake calories by ingredient
Introduction
This beautiful cake will add some fun to your holiday party(photo from the Kraft Foods website) This beautiful cake will add some fun to your holiday party
(photo from the Kraft Foods website)
Number of Servings: 12
Ingredients
-
Cake:
1 box White Cake (Duncan Hines Classic White Cake used in the calculations)
1 1/3 C water
2 tablespoons vegetable oil
1/2 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 water
8 oz. Cool Whip Lite
Directions
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.