Wednesday, May 3, 2017

Poke Cake

The first cake I ever made was a three layer Neapolitan cake. I was ten or eleven I think. It took me all day, I trashed the kitchen and I underestimated how much cake 3 boxes of mix would yield thus leaving us with the gigantic cake and a freezer full of strawberry, vanilla and chocolate cupcakes (not a bad problem to have.)

I have come a long way in my baking since then, but I still love a good boxed cake. Don't even get me started on Funfetti! One of my favorite ways to prepare cake mix is in the form of a poke cake. If you have never made (or heard of) a poke cake you are seriously missing out.

There are many variations, but to me poke cake is a cake that has been poked (duh) with a fork or dowel, soaked in jello and topped with copious amounts of whipped cream. My favorite flavor combination is vanilla cake and lime jello. Orange and lemon are good options too!

You can totally make this cake from scratch. You can use your favorite vanilla or yellow cake recipe, homemade gelatin concoction and freshly whipped cream. But I find there is something so wrong it is right about the combination of cake mix, powdered jello and Cool Whip.

Jello Poke Cake
makes a 9 x 13" cake**

1 box yellow or white cake mix, prepared, baked in a 9 x 13" pan** and cooled
1 box Jello (the flavor is up to you- my favorite is lime!)
8 oz whipping cream + 1 Tablespoons sugar (or a small container of good old fashioned Cool Whip)
- - -
1. Bake your cake, cool slightly
2. While the cake is cooling, make your jello according to the package instructions
3. Once your jello mixture is done (it will still be a little warm) use a fork to poke holes all over the cake, making sure the fork reaches the bottom of the pan
4. Pour the liquid jello mixture evenly over the surface of the cake
5. Cover cake with plastic wrap and refrigerate for at least four hours
6. When you are ready to frost the cake, whip the cream and sugar with an electric mixer until stiff peaks form (or open a container of Cool Whip!)
7. Spread the whipped cream over the refrigerated cake before slicing and serving
8. Store the cake covered in the refrigerator

**When I made this cake, I halved the recipe using 1/2 a bag of cake mix and half of the prepared jello mixture and made it in an 8x8 pan

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