Cherry Poke Cake
TOTAL TIME: 1:20
PREP: 0:20
LEVEL: MODERATE
SERVES: 12
INGREDIENTS
1 loaf frozen pound cake
¾ c. boiling water
1 package JELL-O Cherry Flavor Gelatin
¼ c. cold water
1 oz. BAKER'S Semi-Sweet Chocolate
2 c. thawed COOL WHIP Whipped Topping
1½ c. cherry pie filling
DIRECTIONS
Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.
Add boiling water to gelatin mix in small bowl; stir 2 minutes until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate.
Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining COOL WHIP. Garnish with remaining pie filling and chocolate curls.
TOTAL TIME: 1:20
PREP: 0:20
LEVEL: MODERATE
SERVES: 12
INGREDIENTS
1 loaf frozen pound cake
¾ c. boiling water
1 package JELL-O Cherry Flavor Gelatin
¼ c. cold water
1 oz. BAKER'S Semi-Sweet Chocolate
2 c. thawed COOL WHIP Whipped Topping
1½ c. cherry pie filling
DIRECTIONS
Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.
Add boiling water to gelatin mix in small bowl; stir 2 minutes until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate.
Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining COOL WHIP. Garnish with remaining pie filling and chocolate curls.
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