 |
Prep Time: 15 Minutes Cook Time: 195 Minutes |
Ready In: 210 Minutes Servings: 12 |
|
This is another version of poke-cake recipes. We like to make this in summer when the raspberry supply is plentiful. Note: Cooking time includes the 1-hour cooling time and 2 hours in the refrigerator before serving. Ingredients:
1 (18 ounce) box white cake mix with pudding |
1 1/4 cups water |
1/3 cup vegetable oil |
3 egg whites |
1 (3 ounce) box raspberry jell-o gelatin, 4 serving size |
1 cup boiling water |
1/2 cup cold water |
2 cups frozen whipped topping, thawed |
fresh raspberry (to garnish) |
Directions:
1. Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites. Pour into pan.
2. Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. Pierce cake every 1/2 inch with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen cake. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store covered in refrigerator.
4. *You can also make this a strawberry poke cake by substituting strawberry gelatin for the raspberry, and garnishing with fresh strawberries*.
|
|