Jello Cake
This little treat is a holiday favorite. This picture here is cherry and lime for Christmas, but have fun mixing and matching flavors! (Think Strawberry and Blue Raspberry for July 4th!)
1 white cake mix (2 layer cake, no pudding)
2 packages of Jello (2 different flavors)
2 cups boiling water
Cool Whip
Colored Sugar Sprinkles
Bake your cakes according to the package directions, for a 2 layer cake. Spray the pans with Pam cooking spray. It can be really hard to get the cake out… Once the cakes have baked, let them cool while you prepare the Jello.
You will need to use two glass bowls. (Pour one flavor into each.) Add 1 cup of boiling water to each and stir until ALL the powder is dissolved.
Use a straw, fork, or any other pointy object (I like using skewers and poke holes all over the cakes. Make sure you poke your holes deep enough or the Jello won't make it through your entire cake.
Pour one Jello liquid over each cake.
Refrigerate for at least 4 hours, but overnight is better.
To un-mold the cakes is a bit tricky, but I will share a secret. You need to run some very warm water into the sink, set one pan in the sink (don't get the cake wet!), and let the bottom of the pan "warm up" a bit. This will loosen the grip the Jello has on the pan. Turn the cake out on to a plate or other flat surface. (A spatula can help ease it out.) Repeat for the second layer.
Cover the bottom layer of the cake with Cool-Whip. Add on the second layer and cover the entire cake with more Cool-Whip. Put some sugar sprinkles on top and serve!
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