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FareShare Gazette Recipes -- July 2004 - J's


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Jello Poke Cake

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                      * Exported from MasterCook *

                             Jello Poke Cake

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  cake mix -- any flavor
                        matching Jello flavor
  1                can  pie filling -- to go with
                        cake flavor
  1           teaspoon  vanilla extract -- use almond
                        for cherry-flavored mixes
  2                     eggs -- beaten
  1            package  Jello - (large package)
  2               cups  boiling water -- * see note
                        Cool Whip -- for frosting

Heat oven to 350 degrees F.

Grease and flour a 13x9x2-inch baking dish or pan.

Combine all of the ingredients above and stir by hand until well blended.
Pour cake batter into prepared pan. Bake 25 to 30 minutes or until
toothpick inserted near center of cake comes out clean. Cool cake
completely and leave in pan.

Dissolve 1 large package of Jello in 2 cups boiling water. Pour over top of
cake you've poked holes all over the top with a large meat fork with large
tines. Pour slowly so Jello liquid has time to soak down through holes and
not just run to sides of pan.

Frost top heavily with Cool Whip.
Keep cake refrigerated.

Serves 12.

* Note - sometimes it is different to substitute a flavored soft drink (same 
flavor as the Jello) to dissolve Jello in. It gives it a more intense

If you are using strawberry, cherry or raspberry, it makes a delicious
addition to cake by spooning some of the ready-to-use pie fillings onto top
of piece of cake at serving time.

Contributed to the FareShare Gazette by Patty; 16 July 2004.

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 139 Calories; 4g Fat (25.8% calories from 
fat); 2g Protein; 23g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 209mg 
Sodium.  Exchanges: 0 Lean Meat; 1/2 Fat; 1 1/2 Other Carbohydrates.

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