Name: Poke Cake I
Yield: 14
Ingredients: White cake mix - 1 (18.25 ounce) package; Instant vanilla pudding mix - 1 (3.5 ounce) package; Eggs - 4; Water - 1 cup; Vegetable oil - ¼ cup; Fruit flavored Jell-O® mix - 1 (3 ounce) package; Boiling water - 1 cup; Ice water - 1 cup; Frozen whipped topping, thawed - 1 (12 ounce) container

Recipe information

Cooking:

Servings per container:

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Ingredients for - Poke Cake I

1. White cake mix - 1 (18.25 ounce) package

2. Instant vanilla pudding mix - 1 (3.5 ounce) package

3. Eggs - 4

4. Water - 1 cup

5. Vegetable oil - ¼ cup

6. Fruit flavored Jell-O® mix - 1 (3 ounce) package

7. Boiling water - 1 cup

8. Ice water - 1 cup

9. Frozen whipped topping, thawed - 1 (12 ounce) container

How to cook deliciously - Poke Cake I

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

2. Stage

Combine cake mix, pudding mix, eggs, 1 cup water and the vegetable oil and blend well. Beat at the medium speed of an electric mixer for 4 minutes. Pour batter into the prepared pan.

3. Stage

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until the cake springs back when lightly touched. Let cake cool in pan for 15 minutes.

4. Stage

Meanwhile, dissolve the gelatin in the boiling water, then add the cold water.

5. Stage

Poke holes in the warm cake with a fork at 1/2 inch intervals. Pour gelatin over cake. Chill cake for 3 to 4 hours then frost with whipped topping. Keep cake refrigerated.