Christmas Poke Cake Food

CHRISTMAS POKE CAKE

Steps:

• Preheat the oven to 350 degrees. Spray 2 (8-inch) round cake pans with cooking spray. (Be sure your pans are at least 2 inches tall, because the cake layers rise quite a bit.) Line the bottom of the pans with parchment paper, then spray the paper with cooking spray.
• Combine the cake mix, flour, sugar, sour cream, water, vegetable oil, egg whites, and vanilla extract in a large mixing bowl.
• Beat with an electric mixer on medium speed for 2 minutes-the batter should be very smooth. Use a rubber spatula to scrape up from the bottom and get everything totally mixed together.
• Divide cake batter between the prepared pans and bake cake layers 43 to 48 minutes, until a cake tester inserted into the center of the cakes comes out clean.
• Cool cake layers in the pans for 20 minutes, then carefully transfer to a wire rack to cool completely.
• Once the cake layers are fully cooled, use a long serrated knife to trim them if they've domed.
• Use a fork with large tines to poke holes in the cake every half inch or so; try not to go all the way to the bottom of the cake. (If you don't have a large-tined fork, you can use a toothpick but you'll want to swirl the toothpick around a bit to enlarge some of the holes.)
• Combine the jello and boiling water in a small bowl and stir until the jello dissolves. Set aside to cool for 5 minutes.
• Pour half of the jello over each cake layer. (To avoid a mess on your counters, set the cakes on a wire rack and set the wire rack over a large baking sheet. That should contain any spilled jello.)
• Refrigerate the cake layers for at least 4 hours. You can also refrigerate them overnight, but you should cover them loosely with plastic wrap if you do.
• Place the butter in a large mixing bowl and beat until very smooth.
• Add 4 1/2 cups of the powdered sugar, 5 tablespoons of the milk, and the vanilla and salt. Beat on low to combine.
• Turn mixer to medium and beat until frosting is very smooth.
• If frosting is too thin, add additional powdered sugar; it it's too thick add additional milk.
• Set one chilled cake layer on a cake stand or cardboard cake circle. Spread a thick layer of frosting over the cake and top with the second layer.
• Frost with the remaining frosting and decorate as desired.
• (I reserved some of the frosting, dyed it green, and piped it around the edge of the cake. See the body of this post for details if you want.)
• Serve. Uneaten cake can be stored loosely covered in the fridge for up to 3 days or in the freezer (tightly wrapped) for up to 3 months.

HOLIDAY MIRROR GLAZE POKE CAKE

Steps:

• Prepare the cake layers in two 8-inch cake pans according to the package directions; let cool completely in the pans on a rack. Level the domed tops of the cakes with a serrated knife, then invert the cakes out of their pans. Clean and dry the cake pans; return the cooled cakes cut-side up to the pans. Poke the cakes every 1/2 inch with a chopstick.
• Stir together the lime gelatin and 1 cup boiling water in a small bowl until completely dissolved; let cool for 10 minutes. Pour over the cakes and refrigerate until the gelatin is absorbed, about 30 minutes.
• Remove the cakes from the pans (if they stick, dip the pans in hot water for 10 seconds to loosen). Place one cake on a large plate. Frost the top with 1 cup of the frosting in an even layer. Top with the second cake and frost the whole cake with the remaining frosting, making it as smooth as possible. Freeze for 1 hour.
• Meanwhile, stir together the raspberry gelatin and 1/4 cup boiling water in a small bowl until completely dissolved.
• Combine the sugar, corn syrup and 1/4 cup water in a medium saucepan. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and stir in the raspberry gelatin mixture and the white chocolate. Let sit until the chocolate has melted, about 2 minutes. Stir in the condensed milk and blend with an immersion blender until completely smooth. Let the mixture cool to 95 degrees F on an instant-read digital thermometer.
• Remove the cake from the freezer and place on a cooling rack set over a rimmed baking sheet. Pour about two-thirds of the raspberry-white chocolate glaze over the cake. Swirl several drops of red food coloring into the remaining glaze and then pour it over the cake (the whole cake should be covered in the glaze). Let set for 15 minutes, then transfer the cake to a serving platter and refrigerate until firm, 1 to 2 hours.

HOLIDAY POKE CAKE

Steps:

• Place cake layers, top side up, in two 9" round cake pans.
• Pierce cake with large fork at 1/2" intervals.
• Stir 1 cup of the boiling water into each flavor gelatin in seperate bowls 2 minutes or until completely dissolved.
• Carefully pour red gelatin over 1 cake layer and lime gelatin over the other. Refrigerate 3 hours.
• Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
• Spread with about 1 cup of the Cool Whip.
• Unmold second cake layer; place on first cake layer.
• Frost with remaining Cool Whip.
• Refrigerate until ready to serve

PUDDING POKE CAKE

Steps:

• Prepare and bake cake as package directs in a 9x13 pan. (NOTE: Different cake mixes may require different ingredients than mine.) Remove from oven.
• Poke holes at once through the cake with a round handle of a wooden spoon. Holes should be in 1" intervals.
• After the holes are made, combine the sugar and pudding mix in a large bowl. Gradully stir in the milk. Beat at low speed for 1 minute.
• Before the pudding thickens, pour about half evenly over the warm cake and into the holes.
• Allow the remaining pudding to thicken slightly; then spoon over the top, swirling to frost the cake. Chill at least 1 hour. Store in refrigerator.
• TIP: You can use different flavors of pudding and cake for different flavors. Try adding 1/2 C peanut butter to the chocolate pudding for a Peanut Butter Poke Cake.

HOLIDAY POKE CUPCAKES

Steps:

• Prepare cake batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Remove from pans.
• Tint COOL WHIP with food coloring; spread onto cupcakes. Decorate as desired.

CHRISTMAS POKE CAKE RECIPE - (4.3/5)

Steps:

• Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos. Pour and spread the fudge mixture over the cake as evenly as possible. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want). Refrigerate for 4 to 6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

RED AND GREEN HOLIDAY POKE CAKE

Steps:

• Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
• Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and lime gelatin over remaining cake. 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. Top with berries.