30 July 2009

Thursday Recipe

The recipe hiatus is over and I'm back with an oldtime summer favorite - Jell-o cake! My great grandmother used to make this in the summer and we loved it. Quick easy and meant to be eaten chilled, sure helps to beat the summer heat.

1box white cake mix

Water, vegetable oil and egg whites called for on cake mix box
1box (4-serving size) raspberry-flavored gelatin
1cup boiling water
1/2cup cold water
1container (8 oz) frozen whipped topping, thawed (3 cups)

Fresh raspberries, if desired

1.Heat oven to 350°F (325°F for dark or nonstick pan).
2.Make and cool cake as directed on box for 13x9-inch pan.
3.Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

Note - you can substitute any flavored jell-o or jell-o pudding mix for this recipe. One of my favorites is butterscotch pudding and adding crushed toffee bits on top of the whipped topping.

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