Rainbow Jell O Poke Cake Food

RAINBOW JELL-O POKE CAKE RECIPE

Steps:

• Prepare the vanilla cake according to the package's instructions, then let it cool for at least 20 minutes before poking the top of the entire cake with the handle of a wooden spoon.
• Pour the cherry Jell-O mix into one bowl, and the blue raspberry Jell-O mix into another bowl. Add a cup of boiling water to each bowl and whisk until the Jell-O powder has dissolved. Stir a cup of cold water into each bowl.
• Immediately pour both flavors of Jell-O onto the cake, filling alternate holes and areas of the cake to create a spotted or tie-dye effect. Refrigerate for two hours.
• Top the cake with a layer of whipped topping and cover with sprinkles.

JELL-O® POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
• Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
• Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
• Spread whipped topping over cake.

RAINBOW POKE CAKE

Steps:

• Place cake layers, top side up, in two 9" round cake pans.
• Pierce cake with skewers at 1/2" intervals.
• Stir 1/2 cup of the boiling water into each flavor gelatin in separate bowls, stir for 2 minutes or until completely dissolved.
• Start pouring each different color gelatin into the various holes in both cake layers. Only pour one color into each hole. Keep pouring until all holes are filled with color. Refrigerate 3 hours.
• Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
• Spread with about 1 cup of the whipped topping.
• Unmold second cake layer; place on first cake layer.
• Frost with remaining whipped topping.
• Refrigerate until whipped topping is firm.
• Place egg white in a medium mixing bowl and beat with an electric mixer to form soft peaks.
• Add icing sugar and lemon juice and stir with a spatula to combine.
• You want your mixture to be a thick but still running paste, if it is too thin it will run right off the cake and if it is too thick it won't mix and drip down the sides.
• Split mixture into 5 bowls and add color to each bowl (orange, red, purple, blue and green).
• Carefully drizzle small amounts of each color over the top of the cake. Start from the center and work your way out, this makes it easier to gauge when there is enough icing for it to just start over-flowing around the edge of the cake.
• Chill cake until ready to serve.

JELL-O® STRAWBERRY 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.