Patriotic Poke Cake #2

Photo by Helen (#2) C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • For the cake:

  • 1

    box (18 oz.) white cake mix (also eggs, oil and water called for on the box)

  • 2

    cups boiling water

  • 2

    pkg. (3 oz. each) red jello (any flavor)

  • For the frosting:

  • 1/2

    cup butter, softened

  • 2

    tsp. vanilla extract

  • 3-3/4

    cup powdered sugar

  • 3-4

    tbsp. milk

  • blue food coloring, (I prefer the 1 oz. bottle made by Wilton)

  • Patriotic colored sprinkles

Directions

Prepare and bake cake according to package directions, using a 13x9-in. cake pan. Let cool. Using a meat fork or the handle of a wooden spoon, pokes holes in the cake every 1/2-in to 1-in. Empty the jello packages into a medium-sized bowl and add the boiling water. Stir briskly for 2 minutes or until the jello is dissolved. Evenly pour over the poked cake. Place in the refrigerator for 2-4 hours or until jello is set. Meanwhile, make the frosting. Cream butter and the vanilla with an electric mixer. Add the powdered sugar and 3 tbsp. milk. Beat with an electric mixer until well combined and fluffy. Add a small amount of blue food coloring, beat well. Add more food coloring if more color is desired. If necessary, add 1 tbsp. milk to the frosting if it needs thinned out. After jello is set, top cake with frosting. Top with sprinkles. Store in refrigerator.

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