CHRISTMAS POKE CAKE
A festive, colorful, soft and moist holiday dessert made by baking a tender white cake, filling it with two vibrant gelatin flavors, and topping it with a thick layer of creamy white frosting. The red and green stripes inside make every slice look like Christmas.
Ingredients
1 box white cake mix
Ingredients listed on cake mix box (usually eggs, oil, water)
3 oz strawberry gelatin mix
3 oz lime gelatin mix
2 cups boiling water, divided
1 cup cold water, divided
16 oz white frosting, room temperature
Instructions
Preheat your oven to 350°F. Grease a 9×13 inch baking dish. Prepare the cake batter according to the directions on the box and pour it into the pan, smoothing the top. Bake until the center is fully set and a toothpick comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes so it is warm but not hot. Using the handle of a wooden spoon or a similar round utensil, poke deep holes all over the surface of the cake, spacing them about one inch apart.
Place the strawberry gelatin in a bowl. Add 1 cup boiling water and stir until completely dissolved. Add 1/2 cup cold water and stir again. Slowly pour this mixture over one half of the cake, making sure it seeps down into the holes.
Place the lime gelatin in a separate bowl. Add the remaining 1 cup boiling water and stir until dissolved. Add the remaining 1/2 cup cold water. Pour this mixture over the other half of the cake so the colors stay distinct.
Let the cake rest at room temperature for 20 minutes, then place it in the refrigerator for at least 4 hours or ideally overnight so the gelatin sets fully inside the cake. When ready to frost, spread the softened white frosting evenly over the top, creating a thick, smooth layer. Keep chilled until serving and slice to reveal the red and green gelatin stripes inside.
