Red And Green Holiday Poke Cake Food

CHRISTMAS JELLO POKE CAKE

Steps:

• Prepare white cake mix according to package directions, baking in a greased 9x13 pan. Allow cake to cool for about 20 minutes.
• Using a straw or the handle of a small wooden spoon, poke holes all over the surface of the cake.
• Prepare each box of Jell-o using 1 cup of boiling water + 1/2 cup of cold water. (This is 1/2 cup less cold water than what is called for on package instructions.)
• Carefully pour or spoon the green Jell-o over a portion of the cake, making sure to get the liquid into the holes.
• Carefully pour or spoon the red Jell-o over the other portion of the cake, making sure to get the liquid into the holes.
• Refrigerate the cake for at least 6 hours or ideally overnight - this allows the Jell-o to set up within the cake.
• Spread the top evenly with the Cool Whip.
• Add red and green holiday sprinkles on top.
• Cut into squares and enjoy!

RED AND GREEN VELVET CAKE!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch sheet pan.
• Mash vegetable shortening and sugar together in a large bowl until smooth and creamy; beat in eggs until fully incorporated.
• Stir buttermilk, cocoa powder, salt, and vanilla extract into the shortening mixture until the liquid ingredients are an even color and texture.
• Sift flour into the liquid ingredients until combined.
• Pour half the batter into a separate bowl.
• Lightly stir red food color into one bowl of batter and green food color into the other bowl of batter.
• Quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of red batter; quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of green batter.
• Pour the red and green batters into the prepared sheet pan in alternating colors.
• Bake in the preheated oven until the cake is lightly browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool completely before frosting.

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