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Betty Crocker created the poke cake, a cake that's poked after baking so the topping forms pockets of wonderfulness. Try this delicious citrus-berry combo.
1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
1 cup Cool Whip frozen whipped topping, thawed
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired
Instructions
Step 1
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 small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
Step 2
In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
Step 3
Bake 25 to 31 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
Step 4
In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.
Recipe Tips
For a shower dessert, garnish each piece with a small paper beverage umbrella.
If you plan to tote this cake, be sure to use an insulated cooler to keep it cold.
