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Ingredients
- 1 x boxed cake mix white, lemon, cherry chip...
- 1 box Jello (4 serving size)
- 1 pt whipping cream or possibly dessert topping
Directions
- Prepare the cake as directed on the box, using a greased 9X13 pan. Let cold in pan.EOnce cold, using a dinner fork, poke holes with the tines all over the cake at about 1/2" intervals. Prepare the jello, reservingE1 Tbsp. of the jelly pwdr for the frosting, using only the amount of boiling water which the package suggests. SLOWLY pour this over the top of the cake, allowing it to seep into the cake. Refrigeratefor about 2 hrs.EWhen ready to frost, whip the cream till itEhas soft peaks. Mix in the reserved jelly pwdr and top the chilled cake. Store in the fridge till serving time. This cake keepsEwell in the fridge for a couple of days, if it lasts which long! If you use the tub topping, just foldEthe jelly pwdr in prior to frosting.
- * The combinations I use: White cake mix with any flavour of jello, LemonEcake with lemon jello, cherry chip cake with cherry jello...I often top the cakes with fruitEtoEjazz them up, let your imagination run wild! If you have any further questions, feel free to ask! [email protected]
- Yield 1cake 9X13
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 325g | |
| Calories 1152 | |
| Calories from Fat 781 | 68% |
| Total Fat 88.8g | 111% |
| Saturated Fat 55.27g | 221% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 487mg | 20% |
| Potassium 186mg | 5% |
| Total Carbs 83.62g | 22% |
| Dietary Fiber 0.0g | 0% |
| Sugars 73.4g | 49% |
| Protein 11.55g | 18% |
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