Cake: 5 pt. Cherry-Streaked Gelatin Cake
Source of Recipe
The Pillsbury Company
List of Ingredients
Cake:
18 1/4 ozs white cake mix
1 env Dream Whip whipped topping mix, dry
1/2 tsp baking powder
1 c cold water, cold
1/2 c egg whites
1 tbsp olive oil
1 tsp pure vanilla extract
Topping:
3 ozs cherry gelatin powder
1 cup boiling water
1 cup cold water
2 c Dream Whip whipped topping mix, prepared
1/2 c powdered sugar
1 tsp pure vanilla extract
4 drops red food coloring Recipe
Preheat oven to 350. Prepare a 9 x 13" pan with cooking spray; set aside. In a mixing bowl, combine cake mix, whipped topping mix, and baking powder. In another mixing bowl, combine water, egg whites, oil, and vanilla extract. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 25 minutes, or until golden brown.
Meanwhile, in mixing bowl, combine gelatin and boiling water, stirring until gelatin is dissolved. Add cold water and stir until gelatin is cooled. With handle of small wooden spoon, poke holes randomly into top of cake, varying depth of holes. Slowly pour some cooled gelatin over top of cake; set aside. Any remaining gelatin, pour into individual molds. Chill until firm.
Meanwhile, in another mixing bowl, combine prepared whipped topping, powdered sugar, and vanilla extract. Mix gently to blend. Add food coloring until desired shade of red. Spread over top of cake. Refrigerate at least two hours, or until serving time.
Cut into 12 servings.
Calories 239;Fat 5 g;Cholesterol 0 mg;Protein 4 g;Sodium 372 mg;Carbohydrates 47 g;Fiber 0 g
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