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Jello Cake

Jello Cake or Poke Cake is a classic recipe.  This dessert brings me back to my childhood days eating a cake that was cold and refreshing on a hot summer day.

Posted By: Leilani
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Prep Time: | Cook Time: 25-30 | Ready In: 3-4 hours
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  • 1 cup + 2 tablespoons cake flour
  • 1/2 tbsp baking powder
  • 1/4 teaspoon salt
  • 1/2 cup + 2 tablespoons buttermilk
  • 2 large egg whites
  • 3/4 cup sugar
  • 1/2 stick (4 tablespoons) unsalted butter, room temperature
  • 1/4 teaspoon vanilla extract
  • 1/2 4-serving box JELL-O powder, raspberry flavor
  • 1/2 cup boiling water
  • 1/4 cup cold water
  • 1 cup heavy cream
  • 1 1/2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla

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Cooking Process:

Preheat the oven to 350°F. Spray an 8×8-inch baking pan with baking spray.

In a small bowl, sift together flour, baking powder, and salt. In a medium bowl, whisk together buttermilk and egg whites.

In a mixer bowl, cream butter and sugar with the paddle attachment for about 3 minutes, until the mixture is very light. Beat in the vanilla extract. Beating on medium speed, alternate adding the dry ingredients (flour mixture) and the wet ingredients (egg mixture) in 3 steps, starting and ending with the dry ingredients. (So 1/3 flour mixture, 1/2 egg mixture, 1/3 flour mixture, remaining egg mixture, then remaining dry.) Once incorporated, beat well for 2 minutes to ensure the better is well mixed and airy.

Pour batter into prepared pan and bake at 350°F for 25-30 minutes, or until a toothpick in the center comes out clean. Cool in pan. (Do not remove cake from pan!)

Once cool, poke cake all over with a wooden skewer or fork. Stir JELL-O powder in boiling water until dissolved, then stir in cold water. Pour JELL-O mixture over cake in pan. Cover loosely and refrigerate until set, 3-4 hours.

To make frosting, combine heavy cream, powdered sugar and vanilla extract in a mixer bowl. Beat on medium speed with the whisk attachment until stiff peaks form. Spread evenly over cake in pan.

Store covered in the refrigerator.