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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Poke Cake Recipe

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This recipe for Poke Cake is from The Elm Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Package Flavored Gelatin
1 Package Duncan Hines Cake Mix
1 Envelope Whipped Topping Mix
1 Package Instant Vanilla Pudding Mix (4 Serving Size)
1 1/2 Cups Cold Milk
1 Teaspoon Vanilla
Directions:
Directions:
Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature. Mix and bake cake as directed in a 13x9x2 pan. Cool cake 20 to 25 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick. Space holes about 1/2-inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping. In a chilled, deep bowl, blend and whip topping mix, instant pudding, cold milk and vanilla until stiff (3 to 8 minutes). Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage
Number Of Servings:
Number Of Servings:
16 to 20

 

 

 

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