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POKE CAKE WITH JELLO ICING

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This recipe comes from my 1920s-50s “Square Meals” cookbook. It sounded uummm fun! It was. I got to choose my pallet of colors. Pink Flamingo is what the finished product looked like. I can also invision it served for dessert after a hearty Spam casserole topped with crushed potatoe chips. John figured we better give half of it to his brother Andy because he thought it might kill him if he ate it all himself. I of course having made it, I definatly wanted to try it and ah I didn’t like it much…I peeled off the butter er ah Jello icing I mean to eat the pretty pink red raspberry Jello streaked Duncan Hines cake. I got a headache…the kind I get when I drink pop and a sort of restless feeling. It could have been dye, the sugar or I am sure a number of other things. Ella just liked the “Pink” and the butter or I mean Jello icing…she left the rest. Yes this was a NASTY FROM THE PASTY. Strange I find myself wondering how a devil’s Food & black cherry Jello would turn out or white cake & electric blue jello….all I need to do, so I don’t make it again, is try to remember that it will probably sit on the counter for a couple of weeks (and still taste the same).

POKE CAKE with Jello icing

1 package Duncan Hines french vanilla cake mix

Bake cake according to the package direction(in a 13x 9″ pan) after removing from oven let sit for 15 minutes.

During this time take 1 small package of Raspberry Jello, add 1 cup of boiling water, dissolve powder then add 1/2 cup cold water…bring to room temperature.

After letting the cake sit for 15 min poke the cake with a fork at 1/2″ intervals all over the cake and carefully pour the cooled jello over the holes in the cake. Cool cake in fridge 2-3 hours then ice with Jello icing:

1 cup butter

2 cups icing sugar

1 sm pkg raspberry jello mixed with 1/2 cup boiling water untill dissolved and cooled to room temp

Whip butter & icing sugar then slowly add jello untill mixed(you can put it in the fridge to stiffen for a bit or just pour the sheet of icing on the cake)  

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About mountainmommy

Mother of 2. A beautiful 3 year old girl, my little 1 year old boy and my partner in life John. We live here in the beautiful East Kootenays.

4 responses »

  1. Mmmmmmmm….get a headache just looking at it

    Reply
  2. At first I thought… cool…then my teeth started to hurt at the thought. Maybe for a kids birthday…hang on…maybe not…all that sugar!! I like the sound of the devil’s food and black cherry combo! Great site Katherine…keep it coming!

    Reply
  3. Ooooh that sounds nasty… and yet it looks so pretty. Vintage cookbooks sure are good at producing those types of barely-edibles!

    Reply
  4. I’ve been making a ‘gelatin poke cake’ for quite some time now. The recipe I follow is almost the same except that I don’t use a butter based frosting. Instead, I top mine with 8 oz. of Cool Whip once the cake has been refrigerated for 3 hours. That and I use whatever flavor gelatin I happen to have in my pantry at the time. However, for the sake of comparing the two, I made this recipe. Holy cow! It was pretty sweet…even for me! The frosting is just way too much sugar! I’ll stick with the Cool Whip. It’s light and doesn’t leave me with such a sugar rush!

    Reply

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