STRAWBERRY POKE CAKE
Ingredients:
Directions:
thanks done share recipes to : americantimesfood.com/strawberry-poke-cake/
- Cake:
- 1 (15.25 oz) boxed white cake mix
- 1 cup boiling water
- 1 (3 oz) box strawberry flavored Jell-o
- 1/2 cup cold water
- Frosting:
- 1 (8 oz) tub Cool-Whip non-dairy whipped topping
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Topping:
- 1 pound strawberries, cut into triangles
Directions:
- Make cake as directed on the back of the box for a 9″×13″ pan.
- Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered.
- Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
- Cover the cake with plastic wrap and refrigerate for three hours.
- Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake.
- Top with strawberries and keep in the fridge until ready to serve.
thanks done share recipes to : americantimesfood.com/strawberry-poke-cake/
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