Patriotic Poke Cake Recipes
PATRIOTIC POKE CAKE
We pledge allegiance to the Patriotic Poke Cake, a cake that shows its colors so deliciously. Inside our Patriotic Poke Cake is a perfectly moist filling and a brilliant display of red and blue stripes. Serve with fresh blueberries and red strawberries and you'll cause even more revelry.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
- Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake, then pour blue gelatin over remaining cake. Refrigerate 3 hours.
- Dip bottoms of cake pans in warm water 10 sec.; unmold cakes. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.6469 g, Sugar 0 g, Protein 3 g
PATRIOTIC POKE CAKE
Make and share this Patriotic Poke Cake recipe from Food.com.
Provided by looneytunesfan
Categories Gelatin
Time 4h30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- 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 minute until completely dissolved.
- Carefully pour red gelatin over 1 cake layer and blue gelatin over remaining cake layer. Refrigerate 3 hours.
- Beat 2 pkg. (8 oz. each) softened PHILADELPHIA Cream Cheese and 2 cups powdered sugar in large bowl with electric mixer on medium speed or wire whisk until well blended. Gently stir in whipped topping until well blended.
- DIP one cake pan in warm water 10 sec.; Unmold 1 of the layers onto serving plate. Spread with about 1 cup of the frosting mixture onto cake layer on plate. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake. Refrigerate 1 hour or until ready to serve. Cut into 16 slices to serve. Store leftover cake in refrigerator.
Nutrition Facts : Calories 469.7, Fat 22.9, SaturatedFat 11.6, Cholesterol 52, Sodium 343.6, Carbohydrate 61.4, Fiber 0.5, Sugar 46, Protein 6.6
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