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Thursday, May 28, 2015

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*.

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