Strawberry Poke Cake
Total Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 10
- 1 (18 ounce) package cake mix
- 1 1/4 cups water
- 2 cups vegetable oil
- 2 eggs
- 1 (16 ounce) package frozen sweetened strawberries, thawed
- 2 (3 ounce) packages strawberry gelatin
- 1 (12 ounce) carton frozen whipped topping, thawed
Recipe
- 1 in a mixing bowl, beat cake mix, water, oil and eggs on low speed until moistened.
- 2 beat on medium speed for 2 minutes.
- 3 pour into 2 greased and floured 9" round baking pans.
- 4 bake at 350 degrees for 25-35 minutes.
- 5 cool for 10 minutes on wire racks.
- 6 level tops of cake with serrated knives if neccessary and return cakes to two clean cake pan.
- 7 poke cakes with a meat fork at 1/2" intervals.
- 8 drain juice from strawberries into a measuring cup and refrigerate berries.
- 9 add water to juice to measure 2 cups and pour into a saucepan.
- 10 bring to a boil and stir in gelatin until dissolved.
- 11 chill for 30 minutes and gently spoon over each cake layer.
- 12 chill for 2-3 hours.
- 13 dip bottom of one pan in warm water for 10 seconds.
- 14 invert cake onto a serving platter and top with reserved strawberries and 1 cup of whipped topping.
- 15 place second cake layer over topping.
- 16 frost cake with remaining whipped topping.
- 17 chill for at least 1 hour.
- 18 garnish with fresh berries if desired.
- 19 refrigerate left-overs.
- 20 *cooking time does not include chilling time*.
No comments:
Post a Comment