This is a nice refreshing cake...and low fat too! When I was growing up my mom and I used to make "Poke Cakes." We'd bake a cake according to the package directions and then poke holes in it with a fork. Then we'd pour a jello mixture on top and let it set, topping later with whipped cream. Here is the recipe:
Raspberry Poke cake
1 pkg. white cake mix
1 3 oz. pkg. raspberry jello
1 c. boiling water
1/2 c. cold water
Prepare the cake mix according to package directions and bake in a greased 9x13 pan. Cool 15 minutes and poke holes in the cake with a fork. Dissolve jello in boiling water. Add cold water and stir. Spoon over cake and chill 3-4 hours. Top with whipped cream.
It was so fun and such a refreshing and easy summertime recipe. I haven't made a poke cake in years, but when I was looking at a Light and Tasty magazine I found this Mint Poke cake. It brought back alot of memories of my mom and I in the kitchen. My mom was a 4H food leader and I was in 4H for years. We spent alot of time in the kitchen planning demonstrations and getting ready for the county fair. I was always so excited when some of my baked goods received ribbons! I remember making the raspberry poke cake for one of my demonstrations. Anyway I had to try this Mint version. It was VERY good! I did make it alittle lighter by mixing the cake mix with a can of diet sprite and 2 egg whites. That's it...just mix those 3 ingredients together and bake. I also used sugar free fat free pudding and Lite Cool whip. You could also do the same thing with the Raspberry Poke Cake. Try different flavors...they're all good..and so easy!
I just noticed this piece doesn't show how the pudding comes down through the holes poked in the cake! Sorry...I guess I was just in too much of a hurry to eat it. But it does come down and looks even better than this photo.