After some time, she showed us how she poked a cooled sheet cake with a fork, and with slightly thickened jello, she poured the entire batch of jello over the cake and put it in the refrigerator to set up. She smoothed cool whip over the top and served it in large squares with big glasses of milk. It still is a favorite memory, even though mom hasn't made it in years.
I recently asked her about making poke cake. She said that my Grandmother Oliver had made it and showed her how to make it. That made perfect sense to me. My Grandmother always had the best fashion, recipes and decor.
Poke Cake is so simple, but brings out the very best in nostalgic food.
Lime Poke Cake
Prep Time: 10 minutes
Cook Time: 30 minutes + 4 hours
Ingredients (15 servings)
- 1 white cake mix
- 1 box lime jello
- 1 c hot water
- 1/2 c cold water
- 3 eggs
- 1 c milk
- 1/3 c oil
- 1 small container cool whip, defrosted
Bake cake mix according to package directions. I substitute the water with the milk, use 3 eggs, and the oil. Bake in a 9 by 13 pan according to the package directions. Let cool for 15 minutes.
When cake is removed from the oven, pour dry jello into a bowl. Add the hot water and stir until jello is dissolved. Add the cold water and let set until cake is cool.
Poke holes all over the cake (either in a set pattern or scattered all over). I wiggle the fork a bit to make sure the holes won't go back together. Pour the jello all over the cake. Place in the refrig for an hour. Remove cake, and frost with the cool whip. Refrigerate another three hours.
Cut cake two cuts lengthwise (to make three sections) and four cuts width wise (to get five sections) and this will make your 15 servings.
You can easily replace the lime jello with any flavor or jello you'd like.
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