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    Patriotic Poke Cake


    Source of Recipe


    Willie Crawford's Soul Food Recipes Newsletter

    List of Ingredients




    1 (18.25-ounce) package white cake mix
    1/3 cup strawberry syrup
    5 drops red food coloring
    1/3 cup blueberry syrup
    1 (12-ounce) container frozen whipped topping, thawed
    2 cups fresh strawberries
    1 cup fresh blueberries

    Recipe



    Prepare cake mix according to package directions for 2 (9-inch)
    round cake pans. Bake according to package directions; let cool
    15 minutes.

    Using a straw or wooden spoon handle, poke about 15 holes
    randomly over each cake layer.

    In a measuring cup, combine strawberry syrup with red food color.
    Slowly pour strawberry syrup into holes of 1 cake layer. Repeat
    with blueberry syrup in remaining cake layer. Refrigerate 1 hour.


    Place 1 cake layer on serving platter and frost with whipped
    topping. Place second cake layer on top and frost top and sides
    with remaining whipped topping. Refrigerate until ready to serve,
    then garnish with strawberries and blueberries.

 

 

 


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