Strawberry jello poke cake recipe


strawberry jello poke cake recipe

Ingredients: For the cake: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, softened lotto ghana international 2017 1 1/2 cups granulated sugar 3 large eggs 2-3 teaspoons fresh lemon juice 1-1 1/2 teaspoons lemon zest 1 cup sour cream, for the topping.
To make the topping: Whisk together condensed milk and 1/4 cup lemon juice until smooth.
Pour mixture over cake.
Put both cakes into the refrigerator for several hours.
Transfer batter to prepared pan.After baking, let cakes cool for 10 minutes, remove from pans, clean out cake pans and return cakes back to pans.Its a thick mixture and will not soak completely into the cake.Using a fork, poke holes into cakes at various points to receive Jell-O.There are some old-fashioned versions with little tunnels of freshly-mixed Jell-O brightening up a standard cake.Recipe Details, ingredients 1 small package red Jell-O (Cherry, Strawberry) 1 small package green Jell-O (Lime) 1 package white cake mix, plus ingredients to prepare 1 container (16 ounce) Cool Whip.July 25, 2012, if youre unfamiliar with the idea, a poke cake is a simple, yet genius concept.Its more dense than not, but that allows it to hold up to all the pokes and the thick, heavy topping.Be the first to rate this recipe!I simplified a bit by mixing condensed milk and fresh lemon juice.Using the round handle of a wooden spoon poke holes about 1/2 inch apart over entire surface of warm cake, making sure not to poke all the way to the bottom of the cake.Place the other cake on top and spread the remaining Cool Whip on top and sides.



I used a version of a yellow cake that is my normal go-to.
Allow cake to cool completely.
Each one has just a hint of lemon.Bake for 25-30 minutes, or until a pick inserted casino jeux france wms into the center comes out clean.Place the bottom of the cake pans in hot water to help in removing the cakes from their pans.Note that not all of the mixture will be absorbed into the cake.Add eggs, one at a time, mixing well after each addition.After some refrigerator time, the cake is frosted.Refrigerate at least an hour before serving.





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