|I'm Just Cookin'|
|Written by Darci Tomky|
|Wednesday, 10 April 2013 11:38|
Can't get much better than this!
Poke-and-pour cakes have become a standard in my house as I was growing up, and it’s not that my family members are great cooks, either! With just a little love and care, you can turn a plain cake mix into something truly amazing!
Pair your favorite JELL-O flavor with a white cake mix for a cool, refreshing, colorful spring or summer cake. You just poke the cake with a fork, drizzle the JELL-O and let it go to work for you, creating a beautifully striped cake. Yum!
My other poke-and-pour cake of choice is the Better-Than-Almost-Anything Cake, found at bettycrocker.com. (Or on the back of the German chocolate cake mix box, if you’re like me and are in the store and can’t remember what the ingredients were!)
You might know this cake by a different name ... better than ... well, you know ... whatever you call it, you know it’s simply to die for!! Rich chocolate cake, caramel, sweetened condensed milk, whipped cream and toffee bits—really I don’t think life can get much better than this!
2 baked 8- or 9-inch white cake layers, cooled, or 9x13-inch cake
2 scoops JELL-O brand gelatin or 3-ounce box, any flavor
1 cup boiling water
1/2 cup cold water
3 1/2 cups or 1 container
(8 ounce) Cool Whip
Place cake layers, top sides up, in two clean 8- or 9-inch layer pans; prick each cake with fork at 1/2-inch intervals. Meanwhile, dissolve gelatin in boiling water. Carefully pour about 1 cup gelatin over each cake layer. Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds; then unmold cake layer onto serving plate. Top with second cake layer and carefully place on first layer. Frost top and sides with remaining whipped topping. Chill. Store any leftover cake in refrigerator.
1 box Betty Crocker® SuperMoist®
German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 ounce) sweetened condensed milk
1 jar (16 to 17 ounce) caramel, butterscotch or fudge topping
1 container (8 ounce) frozen whipped topping, thawed
1 bag (8 ounce) toffee chips or bits
Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
Holyoke Enterprise April 11, 2013