03 July 2012

Happy Fourth of July!! I hope you all get to enjoy the day, celebrating in your favorite way.  If you have been invited to a cook-out or get-together of some type, and haven't yet figured out what to bring, this cake is a great choice.  I saw a patriotic poke cake over at Love Bakes Good Cakes, and I thought it was a great idea.  I love poke cakes, but it had been a while since I had a good ol' jello one.  That recipe called for blue frosting, but I care for regular frosting on a light and fruity poke cake like this.  The only topping I ever had on a jello poke cake was Cool Whip, so I thought, "Why not do blue Cool Whip?"  It was perfect.

Patriotic Poke Cake

1 box (18 oz.) white cake mix 
Eggs, oil, and water called for on cake mix box
2 cups boiling water
2 (3 oz.) boxes cherry jello
1 container Cool Whip
Blue food coloring

Prepare and bake cake according to package directions, using a 9x13” cake pan. Let cool. Using the handle of a wooden spoon, pokes holes in the cake every ½” to 1”. 

Combine the jello and the boiling water. Stir briskly for 2 minutes or until the jello is dissolved. Pour over the cake evenly. Cover and refrigerate cake for 2-4 hours or until jello is set.

Stir blue food coloring into the Cool Whip until you get the desired shade of blue.  Spread Cool Whip on top of cake.  Cut and serve.

Store leftovers in refrigerator.

Makes 16 servings.

You could probably use raspberry or strawberry jello, but I thought cherry would be the reddest red.  I used Wilton's Royal Blue gel food coloring for the topping.  The Cool Whip really is a great topping for this cake.  It keeps it light and airy, which makes it a perfect summertime dessert.

Happy Fourth of July!!

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1 comment:

  1. Oh I haven't had a poke cake in a long time!  Love your red, white and blue version!  : )