Poke cakes appeared on the scene in the late 70’s, and were
insanely popular for a while. They couldn’t be simpler to make, and they’re a
huge hit at pot lucks.
Christmas Poke Cake
1 box white cake mix (plus eggs, oil, and water)
One 3-ounce box lime Jell-O
One 3-ounce box cherry Jell-O
2 cups boiling water, divided
One 8-ounce tub Cool Whip topping, defrosted
Holiday sprinkles
Prepare cake as directed, in a 9x13” pan. Let baked cake
cool 20 minutes. Poke several holes in cake with handle of a wooden spoon. Stir
cherry Jell-O into 1 cup boiling water. In a separate bowl, stir lime Jell-O
into remaining boiling water. Allow both mixes to cool to room temperature. Pour
lime mixture into half the cake holes; then pour cherry mixture into the other
half. Use all the Jell-O. Refrigerate the cake for 3-4 hours or overnight, and
then top with whipped topping and sprinkles.
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