mercredi 16 novembre 2016

Strawberry poke cake


1 box white cake mix, and ingredients it calls for
1 cup boiling water
1 (3 oz) packet Strawberry Jello
1 cup cold water


8 oz. Cool Whip, thawed (or whipped topping)
¼ cup powdered sugar
¼ teaspoon almond extract
Sliced Strawberries


1 - Bake cake according to box directions in a 9×13 pan.
2 - When cake is done, let cool for about 15 minutes.
3 - While cake is cooling, boil water in a medium sauce pan over medium heat on stove top.
4 - Add jello packet to boiling water and stir until jello is completely dissolved then stir in cold water.
5 - Using a fork, poke holes into cake. Pour jello evenly over the top of cake.
6 - Cover cake and place in fridge for 3 hours.
7 - Combine Cool Whip, powdered sugar and almond extract in a medium bowl and stir to combine. Spread evenly over the top of cake. Arrange sliced strawberries over the whipped topping as desired.
8 - Store covered in fridge for at least on hour and until ready to serve.

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