Chocolate Cherry Poke Cake Or Vanilla Food

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).

CHERRY-VANILLA 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 in medium bowl; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
• Dip bottoms of pans in warm water 10 sec.; remove cakes from pans. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stack cakes on plate, filling and frosting with COOL WHIP mixture.

DOUBLE CHOCOLATE CHERRY CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter and flour 2 x 9" round pan.
• Combine sour cream, cocoa and water, blend well (set aside).
• Mix flour, baking soda, baking powder and salt into bowl (set aside).
• In a large bowl beat butter and sugar on medium high speed for 2 minutes until light and fluffy.
• Lower speed and add vanilla and almond extracts, add eggs one at a time, blend well.
• Add flour 3 times to butter mixture, alternating 2 times with milk mixture-- starting and ending with flour.
• Mix well.
• Pour batter evenly into both pans and bake in a 350 degree oven for 20- 25 minutes.
• Cool on racks for 20 minutes before removing pans.
• Cool completely before frosting.
• Beat whipping cream with icing sugar until stiff but not dry.
• Place one cake on platter, frost with 1 cup whipped cream to 1/2" from edge of cake, sprinkle white chocolate chips on top of whipped cream and top with the chopped and drained cherries.
• Put 2nd cake overtop of first cake and frost the top and sides with the remaining whipped cream.
• You can add chocolate curls or marashino cherries to decorate if desired.

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.

CHOCOLATE-CHERRY POKE CAKE

Steps:

• Heat oven to 350°F.
• Chop 3 oz. chocolate. Prepare cake batter and bake as directed on package for 13x9-inch pan, stirring chopped chocolate into batter before pouring into prepared pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat pudding mix and milk in large bowl with whisk 2 min. Immediately pour half the pudding over warm cake. Spread any remaining pudding evenly over top of cake. Cool 15 min. Refrigerate 30 min.
• Frost cake with COOL WHIP. Chop remaining chocolate; sprinkle over cake along with the nuts. Top with cherries.