Christmas Poke Cake Recipe 435

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.

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.

VINTAGE CHRISTMAS JELLO POKE CAKE RECIPE - (4.3/5)

Steps:

• Prepare and bake cake according to package directions for a 2 layer round cake. Place cooled cake layers, top-sides up, in clean 8 or 9-inch round pans; pierce with large fork at 1/2-inch intervals. In separate bowls, add 1 cup boiling water to each flavor dry gelatin mix. Stir 2 minutes or until completely dissolved. Slowly pour 3/4 of the red gelatin mixture over 1 cake round and 3/4 of the lime gelatin over second cake layer. When pouring the Jell-O over the cake layers it will look like the whole cake is saturated with color, but the gelatin mixture will only enter the holes that you made with the fork. Discard the remaining jello or save for another purpose. Frost cake layers with whipped topping or Cool Whip frosting. Add sprinkles. Refrigerate cake at least 1 hour before serving.

POKE CAKE III

Steps:

• Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake with a fork. Holes should be at 1 inch intervals.
• While the cake cools, combine the gelatin with boiling water. Pour gelatin mixture over the cake. Top with the cherry pie filling, then cover with whipped topping. Refrigerate cake for one hour before serving.

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.

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