Yesterday we celebrated my daughter’s 12th Birthday. I really don’t know where the time goes and how exactly she suddenly became an almost teenager. It really does feel like it happened over night! She’s in happy land with her new Kindle Fire today! I will warn you though, if you are going to buy a Kindle spend the extra $10 to add on the wall charger. I didn’t, figuring we have all of these USB wall chargers and we’d just plug the kindle cord into one of those. Needless to say, I’m ordering the darn thing today for $20 since its only half the price when you buy it with the Kindle! But, I digress.
Anyway, onto the cake. Raspberry Jello Cake has been my Mother’s favorite for years and although it skipped a generation is now my daughter’s favorite as well. I ate a piece but I personally prefer good old fashioned chocolate cake with butter-cream frosting! That being said, on a summer evening or for any special occasion when you want something light, fruity and fluffy, this Raspberry Jello Cake may be exactly what you are looking for! It’s similar to a Jello poke cake but does have some major differences as you’ll see from the recipe below. Also, feel free to use whatever kind of Jello you like. I’m actually thinking an Orange Jello Cake sounds pretty good, like a giant creamsicle!
- 2 Boxes Jello (or 1 Large Box)
- 8 oz. Cool Whip
- 1 13x9 White or Yellow Cake, Prepared
- Bake cake, let cool completely. Cut in half horizontally so that you end up with two 13x9" layers. Prepare Jello as directed. Refrigerate for about half an hour-45 minutes or until the Jello just begins to set (My Mom calls this Snotty). Add Cool Whip. Beat until smooth. Poor 1/3 Jello mixture into the bottom of a 13x9 pan. Add half layer of cake. Pour 1/3 Jello mixture over it. Add additional Cake Layer. Top with remaining Jello mixture. Refrigerate 3-4 hours. Top with fresh berries if desired. Enjoy!
- You can also substitute Pound cake. I'd say two pound cakes should work well.
- Use Sugar free Jello and Cool Whip and even a low/no sugar cake to make this diabetic friendly!