Black Cherry Poke Cake Food

CHERRY POKE CAKE

Steps:

• Preheat oven to 350 degrees and coat a 13x9 baking dish with cooking spray
• In a large mixing bowl or bowl of a stand mixer, combine cake mix, eggs, buttermilk, vegetable oil, vanilla and almond extract until smooth.
• Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool for 15 minutes.
• Combine cherry gelatin and boiling water and stir about 2 minutes until dissolved, add cold water.
• Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch.
• Carefully pour gelatin over the cake making sure it can get into all the holes.
• Cover and place in refrigerator at least 3 hours or overnight.
• In a mixing bowl, combine all ingredients, starting with ¼ cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
• Spread over cake.
• Cover and store in refrigerator until ready to serve.
• Serve with fresh cherries, canned cherries or sliced almonds and of course, additional whipped cream.
• If you've tried this recipe, come back and let us know how it was!

JELL-O BLACK CHERRY POKE CAKE

Steps:

• Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
• Dip bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.

BLACK FOREST POKE CAKE

Steps:

• Preheat oven to 350°F.
• Combine cake mix according to the ingredients on the box. Beat on medium speed until well combined.
• Bake cake in 9×13" for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
• While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
• Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the jar of hot fudge sauce on the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
• Open the jar of Cherry Pie Filling and pour over the top of the cake, spread evenly. Allow cake to cool completely.
• Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and increase speed to medium high. Beat until stiff peak form.
• Spread whipped cream over the top of cake. Chop a chocolate bar into small pieces and sprinkle over the top of the cake. Keep refrigerated.

CHERRY PIE POKE CAKE

Steps:

• Prepare and bake cake mix according to package directions for one 9x13 inch cake.
• Remove cake from oven.
• Poke holes at once down through cake with a fork.
• Holes should be at 1 inch intervals.
• While the cake cools, combine the gelatin with boiling water.
• Pour gelatin mixture over the cake.
• Top with the cherry pie filling, then cover with whipped topping.
• Refrigerate cake for one hour before serving.

BLACK CHERRY POKE CAKE

Steps:

• Place both cake layers, top sides up , in clean cake pan . Pierce layers evenly with large fork at 1/2" intrervals.
• Stir boiling water into gelatin mix at least 2 minutes until completely dissolved.
• Pour evenly over cake layers. REfrigerate 3 hours.
• Dip one of the ake pans in warm water 10 sec.
• Unmold onto serving plte. Spread with 1C of the whipped topping. Unmold seond cake layer; carefully place on 1st ake layer.
• Frost top and side of cakewith remaining whipped topping.
• REfridgerate at least 1hr or until ready to serve. Store in fridge.

CHOCOLATE-CHERRY POKE CAKE (OR VANILLA)

Steps:

• Prepare and bake the cake mix according to package directions in a greased 13 x 9-inch baking pan.
• Cool then remove the cake from the pan.
• Immediately poke holes down into the cake using a fork (holes should be at 1-in intervals).
• Cool cake completely.
• When the cake is cooked combine the Jello with boiling water until combined; pour the mixture over the cake.
• Top with pie filling, then cover with Cool Whip or whipped cream.
• If making the chocolate cake sprinkle grated chocolate over the top or chopped nuts (this is only optional).

JELL-O CHOCOLATE-CHERRY POKE CAKE

Steps:

• Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
• Dip bottoms of cake pans in warm water 10 sec.; unmold cakes. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.

BLACK CHERRY CAKE

Steps:

• Beat eggs until light; gradually add sugar; beat until lemon coloured.
• Add sifted dry ingredients.
• Add water, vanilla and almond extract; mix well.
• Pour into 2 prepared round layer pans.
• Drop cherries over batter (save some for garnish).
• Sprinkle with nuts.
• Bake in moderate oven, 350°F degrees for about 30 minutes.
• Serve slightly warm with sweetened whipped cream between layers and over top.
• Garnish with whole cherries.

BLACK (CHERRY) AND WHITE POKE CAKE

Steps:

• Prepare the cake according to directions for two 9-inch layers using the unsweetened applesauce and egg whites.
• Let cake cool for 10 minutes in the pans and then remove from pans.
• Spread half of the tub of Cool Whip on one of the cake layers.
• Place the other cake layer on top of the layer with Cool Whip.
• With a fork, generously poke holes through the cake.
• Prepare Jell-O according to directions using the hot then ice water.
• Pour Jello over the top of the cake.
• Carefully drain off any excess.
• Frost the cake with remaining Cool Whip.
• Refrigerate for at least 3 hours.
• Enjoy!

CHERRY DREAM CAKE

Steps:

• Prepare cake mix according to package directions, using a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. , Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving.