Thursday, January 5, 2012
So...this post is waaaay behind, I made this for the 4th of July last year. Most people are familiar with jello poke cakes, I simply used one red jello (strawberry) and one blue jello (blue/raspberry) to give it that patriotic look. The original version is for a lemon cake, and I really need to give that one a try soon. This cakes ends up being so moist and full of flavor.
Adapted from Kraft
2 baked round white cake layers (9 inch), cooled
2 cups boiling water
1 package (3 ounces) JELL-O Strawberry
1 package (3 ounces) JELL-O Blue/Raspberry
1 package (3.4 ounces) JELL-O Strawberry Cream Instant Pudding
1 cup cold milk
3 cups thawed COOL WHIP Whipped Topping
Place cake layers**, top-sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals. (**I lined my cake pans with plastic wrap to make it easier to get the cakes out.)
Add 1 cup boiling water to strawberry gelatin mix; stir 2 minutes until completely dissolved. Carefully pour over one cake layer. Add the last cup of boiling water to the blue/raspberry gelatin mix; stir 2 minutes until completely dissolved. Carefully pour over remaining cake layer. Refrigerate 3 hours.
Beat pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.
Recipe Rewind: Stove Top Mac and Cheese