Cherry Limeade Poke Cake
1 box white cake mix
1 1/4 cups lemon-lime soda
1/3 cup vegetable oil
3 egg whites
1 tablespoon grated lime peel
1 box (4-serving size each) cherry-flavored gelatin
1 cup boiling water
Frosting
1 container (12 oz) Whipped fluffy white frosting
1 teaspoon grated lime peel
Maraschino cherries, if desired
Lime peel twists, if desired
Heat oven to 350°F (325°F. for dark or nonstick pan.). Spray bottom only of 13x9-inch pan with baking spray with flour.
In large bowl beat cake mix, soda, oil, egg white and 1 tablespoon lime peel with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pan.
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.
In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with cherry and lime twists.
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