I love it when my friends have babies bc it gives me an excuse to take them a meal. Sharing a meal makes my heart happy. Usually, I just double whatever I make them and save half for my family's meal. It works out well bc we either have supper or I freeze it for later. I'm all about freezing. I recently learned some cool tips on the best ways to freeze food. I'll share that later. This post is all about this super simple cake. I'm so glad that I convinced myself that Jami and her family didn't need the whole thing... :) So rather than make a 9x13, I made two 8x8's. Perfect!
As you can see, I can't seem to stay out of this darn little cake! It's such a light, pretty, summery cake!
Cherry Poke Cake
(or whatever flavor of Jello you want)
1 white cake, prepared according to the package's instructions
1 small package of Jello
3/4 c. boiling water
1/2 c. cold water
Cool Whip frosting, recipe below
Prepare your cake. Poke holes all over the top with a fork or end of a wooden spoon. In a little bowl, combine Jello with hot water and stir until dissolved. Stir in cold water. Pour over the cake. Refrigerate for 3 hours and prepare frosting.
Cool Whip Frosting
1 small package of vanilla instant pudding (you can also use your favorite flavor, but this is mine)
1 8-ounce tub of Cool Whip
1/2 c. milk
Pour milk into a medium bowl and add pudding mix. Beat with electric mixer until thickened, about 2 minutes. Gently stir in Cool Whip. Spread over cake. Keep cake refrigerated.