Greetings from Mt. View! Keith and I came up for the weekend with his parents. We had a pretty good storm come through about 5:45 this morning and I was afraid I wasn’t going to be able to get back to sleep. After the storm passed around 7:00, I was able to drift off back to sleep for about 30 minutes. We stay at a wonderful B & B and they serve breakfast at 8:30 and then we’ll be heading to Blanchard Springs Caverns and then downtown for a little shopping….and then some R & R! We plan on taking a nice long NAP this afternoon : )
Here’s today’s Patriotic dessert for today. It’s really neat and very Red, White & Blue dessert. It’s called Poke Cake. I hope you all have a wonderful weekend and I’ll see you again tomorrow for another great 4th dessert!
Patriotic Poke Cake
Recipe Courtesy: kraftfoods.com
- 2 baked round white cake layers (9 inch), cooled
- 2 cups boiling water, divided
- 1 pkg. (4-serving size) Jell-O Brand Strawberry Flavor Gelatin, or any other red flavor
- 1 pkg. (4-serving size) Jell-O Brand Berry Blue Flavor Gelatin
- 1 tub (8 oz.) Cool Whip, thawed, divided
PLACE cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.
STIR 1 cup of the boiling water into each flavor dry gelatin mix in separate small bowls 2 min. until completely dissolved. Carefully pour red gelatin over 1 cake layer and blue gelatin over remaining cake layer. Refrigerate 3 hours.
DIP one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve. Cut into 16 slices to serve. Store leftover cake in refrigerator.