Cherry-Vanilla Poke Cake
You'll need to plan ahead to make this Cherry-Vanilla Poke Cake. It starts with cooled layers and needs 3 hours of chill time. But it's totally worth it
What You Need:
2 baked 9-inch round white cake layers, cooled
2 cups boiling water
2 pkg. (85 g each) Jell-O Cherry Jelly Powder
1 tub (450 g) ready-to-spread vanilla frosting
1 cup thawed Cool Whip Whipped Topping
5 maraschino cherries with stems, patted dry
Make It:
Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
Add boiling water to jelly powders in medium bowl; stir 2 min. until completely dissolved. Pour slowly over cakes. Refrigerate 3 hours.
Dip bottoms of pans in warm water 10 sec.; remove cakes from pans. Spoon frosting into medium bowl. Add Cool Whip; whisk until blended. Stack cakes on plate, filling and frosting layers with Cool Whip mixture. Top with cherries just before serving.
You'll need to plan ahead to make this Cherry-Vanilla Poke Cake. It starts with cooled layers and needs 3 hours of chill time. But it's totally worth it
2 baked 9-inch round white cake layers, cooled
2 cups boiling water
2 pkg. (85 g each) Jell-O Cherry Jelly Powder
1 tub (450 g) ready-to-spread vanilla frosting
1 cup thawed Cool Whip Whipped Topping
5 maraschino cherries with stems, patted dry
Make It:
Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
Add boiling water to jelly powders in medium bowl; stir 2 min. until completely dissolved. Pour slowly over cakes. Refrigerate 3 hours.
Dip bottoms of pans in warm water 10 sec.; remove cakes from pans. Spoon frosting into medium bowl. Add Cool Whip; whisk until blended. Stack cakes on plate, filling and frosting layers with Cool Whip mixture. Top with cherries just before serving.
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