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)