BERRY POKE CAKE

1 (18.25-ounce) box white cake mix
1 1/3 cups water
2 tablespoons vegetable oil
3 large egg whites
1 (3-ounce) box raspberry or strawberry gelatin
1 cup boiling water
1/2 cup cold water
1 (8-ounce) container frozen whipped topping, thawed
Fresh strawberry slices, optional
Fresh 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.