Friday, June 15, 2012

Red, White, and Blue Poke Cake

Red, White, and Blue Poke Cake is perfect for your 4th of July Celebration!
This chilled cake is cool and refreshing to eat. Sprinkle each piece of Red, White, and Blue Poke Cake with fresh strawberries and blueberries if you wish. This adds "wow" to the already over-the-top festive cake.

I served this cake at our recent Memorial Day BBQ. It was a hit with both the adults and the kids. You should have seen the kiddos eyes light up when the plain looking white cake was sliced into.  They exploded with excitement when they discovered the elaborate splashes of red, white, and blue throughout their slice of cake! How fun!

Red, White, and Blue Poke Cake's coolness factor shoots way off the charts. It's like magic! The taste isn't far behind either, as everyone was complementing how moist and flavorful it was. The strawberry and berry blue jello flavors pair perfectly with the fresh strawberries and blueberries. No, the jello doesn't set like traditional jello. No worries. having hard jiggly jello in cake. That would just be way too weird. This time, the jello doesn't do that. I promise.

It felt sooooo wrong pouring warm liquid over a fresh cake, but take my word for it! Follow the directions and you cannot mess this up. It is pretty much fool proof. And it makes you look like frickin' Superwoman... Cape and all!

I like how easy and cheap this cake is to make. Because lets not fool ourselves, the last thing we want to do on a beautiful summer day is slave away in the kitchen for hours.

For kids, pop a sparkler in the top of each slice of their Red, White, and Blue, Poke Cake! 




Red, White, and Blue Poke Cake
Slightly adapted from Kraft

Ingredients
1 box of white cake mix
Eggs, oil, and water - as directed on box
Baking spray - (or butter and flour)
1 box - (3oz) Strawberry Jello
1 box - (3oz) Berry Blue Jello
2 cups hot water

Frosting ingredients
This was fast, easy, and on hand. But you can use any favorite frosting recipe you'd like. I just whipped these together and I loved the light fluffiness to it.
-1 container of cream cheese frosting
-4 oz (1/2 of an 8oz container) of Cool Whip

Topping Ingredients
-Fresh strawberries sliced and diced
-Fresh Blueberries

Directions
*Some pictures included below

-Bake cake in two 9 inch round pans - use the directions on the back of the cake mix box.
 Be sure to grease your pans! I use baking spray.
-Once the cakes come out of the oven, let them sit in the pans on a wire rack for about 10
 minutes or so.
-Flip the cakes out of the pans onto the wire racks and allow them to cool completely.
-Line the cake pans with one strip of saran wrap each. I let the wrap hangout over two of
 the sides. This makes future steps a breeze. Let me tell you, I am soooo happy I thought
 of this simple step to add. It makes all the difference later on.
-When the cakes are completely cooled to room temperature, place them back in the saran
 wrap lined pans. Use a large fork or shis-kabob stick to poke holes all over both cakes. -Holes should be about 1/2 inch apart give or take. It does not have to be precise. This is a
 good job for your kiddos to help with. Kind of like punching down the bread dough
 when you were a kid. Remember how fun that was!?!
-Mix the red jello and blue jello up in separate bowls with the hot water. Stir both for 2
 minutes or until dissolved.
-Let jello sit until luke warm.
-When it is luke warm, slowly pour or spoon the jello liquid over the cakes. Red over one
 cake, blue over the other. Try to make sure that the liquid hits all of the holes.
-When all jello liquid is used up on the cakes, set them uncovered in the fridge for 3
  hours.
-After 3 hours of chilling in the fridge, take the pans of cake out and use the saran wrap to
 easy lift the cakes from the pans.
-On a serving plate, place one cake with saran wrap pealed off and discarded.
-Whip your frosting together with your Cool Whip - Wahlaa! Frosting is ready!
-Glob some of your frosting on top of this first round cake and spread frosting
 out over the top.
-Place the second cake (saran wrap off) upside down, on top of the first cake and it's
 frosting to make a sandwich look. (Frosting in middle). I place the cake upside down
 because I find that the bottom is more glossy and less flaky, which makes frosting easier.
-Cut pieces of paper, wax paper, cardboard from the cake mix box, etc in strips. Place
 under the edges of the base of the cake for clean frosting lines. This way no frosting gets
 on the serving plate. You want a clean display:)
-Next put the remainder of the frosting on the top of the cake.
-Use a spatula to spread this frosting over the top and onto the sides of the cake.
-Once the whole cake is frosted, you may remove the paper you placed under the edges of
 the base. This should reveal a clean serving plate.
-Cover cake if you have a cover. If you don't- no big deal.
-Refrigerate covered for at least 1 hour, or up to a day before serving.
-Serve with fresh blueberries and strawberries.
-Store leftovers in the fridge.
-I enjoyed it the next day as well and it was just as delicious.


The two cakes after pouring jello on top. Try to cover every hole if possible. Also note the saran wrap for easy removal. This makes cake removal a breeze!
See how smooth and flat the top of the cake is? This is the "bottom" of the blue cake. It keeps together easier. Helping keep the frosting cake crumb free.

 Frosted in the center. Frosting on top is about to be spread thin on top and then slid down onto the sides. Note that the parchment paper slide under the cake, catches all the frosting that would otherwise goop up your cake plate. When you are done frosting, simple pull the papers out and discard.




1 comment:

  1. I made this and it turned out great! Everyone was impressed.

    ReplyDelete