Monday, December 1, 2014

Vintage Christmas Jell-O Poke Cake

This is a cutie from Mommy's Kitchen. How easy but festive is this????

From the original author: Making a two layer colorful poke cake can look intimidating, but it's really simple. I prepared my Christmas Poke Cake just like they did back in the day by using plain old cool whip for the frosting. Cool Whip also has a new frosting line, so if you prefer you could use vanilla or their cream cheese frosting in place of cool whip alone.

All you will need a white cake mix, two flavors of Jell-O (red & green), eggs, water and oil called for on the cake mix, and cool whip. For the green cake layer you will need to use lime Jell-O, but for the red layer you have several choices (cherry, raspberry or strawberry).

Note: When pouring the Jell-O over the cake layers it will look like the whole cake is saturated with color, so don't freak out like I did the first time.

Vintage Christmas Jell-O Poke Cake

1 - 18 oz white or french vanilla cake mix
+ eggs, oil and water called for on cake mix
1 - 3 oz box strawberry, raspberry or cherry Jell-O
1 - 3 oz box lime jell-O, dry
2 - cups boiling water
1 - 16 oz container whipped topping (cool whip) or use vanilla cool whip frosting
holiday sprinkles

Prepare and bake cake according to package directions for a 2 layer round cake. 
Place cakes, top-sides up, in clean 8 or 9-inch round pans; pierce with large fork at 1/2-inch intervals.

In a separate bowl add 1 cup boiling water to each flavor dry gelatin mix; stir 2 minutes until completely dissolved. Slowly pour 3/4 of the red gelatin mixture over 1 cake round and 3/4 of the lime gelatin over second cake layer. Discard the remaining jell-O

Refrigerate cakes 3 -4 hours. Remove cakes from refrigerator and dip bottoms of cake pans in warm water for 10 seconds to release the cakes from the pans.

Frost cake layers with Cool Whip or use Cool Whips new frosting found in the freezer section. Add sprinkles and refrigerate cake at least 1 hour before serving.

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