Saturday, August 20, 2011

Raspberry Poke Cake

Poke around your cupboard and freezer and you'll probably find everything you need to make a classic "poke" cake. Some things just get easier.
Recipes for Cake

  • 1  box Betty Crocker® SuperMoist® white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1  box (4-serving size) raspberry-flavored gelatin
  • 1  cup boiling water
  • 1/2  cup cold water
  • 1  container (8 oz) frozen whipped topping, thawed (3 cups)
  • Fresh raspberries, if desired
  1. 1Heat oven to 350°F (325°F for dark or nonstick pan).
  2. 2Make and cool cake as directed on box for 13x9-inch pan.
  3. 3Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

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