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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