Tuesday, December 14, 2010

Holiday Poke Cake

(c) Kraft Foods

This cake is a Christmas tradition for me. I love it! You can make it as either a 2 layer cake or as 24 cupcakes. Having just finished making a batch of the cupcakes, I can assure you that the layer cake is easier! :) It's much faster, easier, and I think it looks nicer (since you get both colors in each serving). So, here is the recipe for the cake version:

Holiday Poke Cake

2 baked 9-inch round white cake layers, cooled
2 cups boiling water, divided
1 pkg. (3 oz.) red Jell-O, any flavor
1 pkg. (3 oz.) lime Jell-O
1 tub (8 oz.) Cool Whip, thawed
Decorative topping (such as raspberries, sprinkles, etc.)

1. Place cakes, top-side up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.

2. Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 minutes, until completely dissolved. Pour red gelatin over 1 cake and lime gelatin over remaining cake. Refrigerate 3 hours.

3. Dip bottoms of cake pans in warm water 10 seconds; unmold. Fill and frost cake layers with Cool Whip. Refrigerate 1 hour. Top with decorations right before serving. Store leftovers in refrigerator.

(Here is the cupcake version)

This is what my cupcakes looked like after poking & pouring Jell-O on them.

The inside (these got a little too much Jell-O on them; normally there's a little more white to them)

Why I love it? My favorite things about this recipe are that it is very festive looking, the cake is very moist, and it is really flavorful. It's light & refreshing. You can vary the colors too, for other occasions. I just love the red & green. :)

1 comment:

  1. I made an angel food cake with orange gelatin that used this same method once. Very cool that you did this with cupcakes too.