Hi there, I love to bake cakes and I've come across a few recipes like this on a few websites. My question is, what is the best way for me to poke the holes in the cake without messing it up? How do u pour the jello evenly inn to each hole and r the holes supposed to b small? I apologize for all the questions but I have never made a cake like that before.
Sent from my iPhone On May 3, 2012, at 11:39 AM, "marilyn deweese" <[email protected]> wrote: > Double Cherry Refrigerator Sheet Cake > > 1 3-ounce box cherry Jell-O > 1 cherry-flavored cake mix > > Dissolve Jell-O 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 13 x 9 x 2-inch pan. Cool cake 20 to 25 > minutes. > > Poke deep holes through top of warm cake while it is still in pan with meat > fork or wooden pick, spacing holes about one half inch apart. With a cup, > slowly pour Jell-O mixture into holes. Refrigerate cake while preparing > topping. > > Topping: > 1 envelope whipped topping mix, 2 to 2 1/2 cups yield > 1 (4-serving size) box vanilla instant pudding mix > 1 1/2 cups cold milk > 1 teaspoon vanilla extract > > In a chilled, deep bowl, blend whipped topping mix, instant pudding, cold > milk and vanilla extract until stiff, 3 to 8 minutes. Immediately frost cake. > Cake must be stored in refrigerator and served chilled. Frosted cake may be > frozen. > > Serves 16 to 20. Enjoy. From Jackie. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
