Recipes

[FunkyHulaGirl]

Patriotic Poke Cake

Ingredients:

1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
2 eggs
1/4 cup canola oil

for strawberry gelatin:
1-1/2 cups fresh strawberries
1/2 cup water
1 cup plus 2 tablespoons sugar
1 tablespoon strawberry gelatin

for blueberry gelatin:
1 cup fresh blueberries
3/4 cup water
2 tablespoons sugar
2 tablespoons berry blue gelatin

for frosting and filling:
2-1/2 cups heavy whipping cream
1/3 cup confectioners’ sugar

Directions:

Line bottoms of two 8-in. round baking pans with parchment or waxed paper; coat paper with cooking spray.

In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into prepared pans.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool completely in pans on wire racks.

For strawberry gelatin, in a small saucepan, combine the strawberries, water and sugar; bring to a boil.

Reduce heat; simmer, uncovered, for 2-3 minutes or until berries are soft.

Strain into a small bowl; discard pulp. Add gelatin to syrup; stirring to dissolve. Cool completely.

Repeat steps to make blueberry gelatin.

Pierce top of cakes with a wooden skewer at 1/2-in. intervals.

Slowly pour cooled strawberry mixture over one cake.

Pour cooled blueberry mixture over remaining cake.

Cover cakes with plastic wrap; refrigerate until gelatin is set, about 2 hours.

In a large bowl, beat cream until it begins to thicken.

Add confectioners’ sugar; beat until soft peaks form.

Run a knife around edge of pans to loosen.

Invert strawberry cake onto a serving plate; remove paper.

Spread with 1 cup whipped cream.

Remove blueberry cake; remove paper.

Place cake over whipped cream layer.

Frost top and sides with remaining cream.

Chill for at least 1 hour before serving.