RECIPE: Lemon Raspberry Jell-O Poke Cake

I haven't made a poke cake in forever! I've always made just the regular strawberry flavor with white cake, but I decided to branch out and try something new this time. Johnny and I both really like lemon, so I decided to go with a lemon cake and paired it with raspberry Jell-O. It was definitely a yummy combination!  

Lemon Raspberry Jell-O Poke Cake 

Ingredients:

1 box of Pillsbury Moist Supreme Lemon Cake (you can use any brand but I used this one)

    - 3 large eggs 

    - 1/2 cup Oil 

    - 1 cup water  
1 3oz pkg of Raspberry Jell-O (save and set aside about half a teaspoon of the powder)
1 cup boiling water 

1/4 cup cold water 

1 tub Cool Whip

Directions: 
Preheat oven to 350 degrees F. 
Prepare cake according to package and bake as directed. 
Remove cake from oven and let cool for at least 30 minutes. 

Using a fork or skewer, poke holes all over the cake. I used a large serving fork.

Pour Jell-O packet into a bowl. Pour in boiling water and stir until all of the powder has dissolved. Stir in cold water. 

Pour all of the Jell-O liquid over the entire cake, making sure that it's evenly distributed. 

Cover the cake and refrigerate for at least an hour.  

Remove the cake from the fridge and cover with a layer of Cool Whip as frosting. I also like to take the remaining Jell-O powder and sprinkle it on top of the cake for something a little extra. 

Then slice and enjoy! 

Make sure to store the cake in the refrigerator. 

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A post shared by Candace Pride (@tinycandi)

RECIPE: Jell-O Poke Cake

This was the second dessert I ever made for Johnny (the first was Chocolate Chip Cookies) before we actually started officially dating again. I haven't made it in forever....but Johnny hasn't been feeling 100% and he requested it...so I made it last night. :) It's really super easy...it just takes awhile before you can actually eat it. :P 

Strawberry Jell-O Poke Cake 

Ingredients:

1 box of Pillsbury Moist Supreme White Cake (you can use any brand white cake but I used this one)

    - 3 large eggs 

    - 1/2 cup Oil 

    - 1 cup water  
1 3oz pkg of Jell-O (any flavor, but I prefer to use Strawberry) 
1 cup boiling water 

1/4 cup cold water 

1 tub Cool Whip

Directions: 
Preheat oven to 350 degrees F. 
Prepare cake according to package and bake as directed. 
Remove cake from oven and let cool for at least 30 minutes. 

Using a fork, poke holes in cake every half inch or so all over the whole cake. 

Pour Jell-O packet into a large bowl. Pour in boiling water and stir until all of the powder has dissolved. Stir in cold water. 

Pour all of the Jell-O liquid over the entire cake, making sure that it's evenly distributed. 

Cover the cake and refrigerate for about 3 hours. 

Remove the cake and cover with a layer of Cool Whip as frosting. 

Enjoy! 

Make sure to store the cake in the refrigerator. 

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A post shared by Candi Pride (@tinycandi)

In the photo, you'll see that there is some pink sprinkles on the Cool Whip frosting. I like to save just a little bit (less than a teaspoon) of the powdered Jell-O to sprinkle on top. :) 

Recipe: Mayonnaise Chocolate Cake

I've been going through recipes in all the cookbooks we have here at the house. Once upon a time my grandma gave me the Best Recipes From the Backs of Boxes, Bottles, Cans, and Jars cookbook. There are 592 pages of recipes that come from...the backs of boxes, bottles, cans, and jars.
Disclaimer for all my recipes: I do not always follow a recipe exactly, so while it may have been inspired by the recipe in this cookbook, I may have altered it since then.  

When I was in the mood to do some baking, I went through all my dessert recipes and one in particular caught my attention. A chocolate cake that came from a Hellman's Mayonnaise jar. That's right... mayonnaise. :P You can't actually taste the mayonnaise...it just tastes like a nice, moist chocolate cake. And the frosting tastes like chocolate ice cream!

I'm much better with cookies than I am with cake...mostly because I'm more interested in how something tastes rather than how it looks. So the whole cutting cake layers to be level thing and pretty frosting isn't really my style. I just kind of wing it (with extra frosting in between the layers to level things out). :P

Speaking of winging it...
I don't really like frosting unless it's whipped cream. I thought I had a large container of Cool Whip in the fridge, but that turned out to be some sort of leftovers the girls' brought home. :P So not only did I not have as much Cool Whip as I thought, I also didn't have any that wasn't frozen. So I ran the container under some hot water, got impatient, and just ended up throwing it in the mixer to get all the lumps out...so it isn't as fluffy as it could've been. ;)

And without further ado...

Chocolate Mayo Cake with Chocolate Cool Whip Frosting

INGREDIENTS: 
2 cups - flour
2/3 cup - unsweetened cocoa
1 1/4 tsp - baking soda
1/4 tsp - baking powder
1 1/2 cup - sugar
3 - eggs
1 tsp - vanilla
1 cup - real mayonnaise
1 1/2 cup - water

DIRECTIONS: 
Preheat oven to 350 degrees F. Grease two round 9" cake pans. In a medium bowl, stir together flour, cocoa, baking soda, and baking powder. Set aside. In a large bowl with mixer at high speed, beat sugar, eggs, and vanilla occasionally scraping bowl for 3 minutes until light and fluffy. Reduce speed to low and beat in mayo. Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into pans and bake for 30-35 minutes until toothpick inserted in the center comes out clean. Cool in pans 10 minutes then cover and refrigerate for at least 30 minutes. Spread frosting in between cake layers and cover entire cake. Store covered in refrigerator.

FROSTING: 
(1) 4oz box - chocolate instant pudding mix
1/4 cup - powdered sugar
1 cup - milk
(1) 8oz pkg - thawed Cool Whip
Combine pudding mix, powdered sugar, and milk in a mixing bowl. Mix on low speed until blended. Fold in thawed Cool Whip. Spread onto cake which has cooled completely.

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A post shared by Candi Pride (@tinycandi) on Jun 6, 2019 at 7:18pm PDT

Recipe: Lemonade Cake

I had some Girl Scout Lemonades cookies leftover and used them to make this DELICIOUS lemon cake.

Lemonades Cake 

Ingredients:

4 large eggs, room temp
3/4 cup buttermilk, room temp (or 3/4 cup milk with 1 1/2 tsp cream of tartar)
1 cup unsalted butter, softened 
2 1/2 cups sugar
2 tbs lemon juice
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup lemon juice
1 tsp vanilla extract 
10 crushed Lemonades cookies (could be substituted with just about any lemon cookies)

Lemon Glaze:
2 cups powdered sugar, sifted 
4 tablespoons lemon juice 

Directions: 
Preheat oven to 350 degrees. Grease and flour 2 loaf pans. 
Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Stir in 2 tablespoons of lemon juice. 
In another bowl, sift together 3 cups flour, baking powder, baking soda, and salt. 
In a separate bowl, combine 3/4 cup lemon juice, buttermilk, and vanilla. 
Add flour and buttermilk mixture to batter alternately, beating well after each addition. Begin and end with the flour mixture. 
Stir in crushed Lemonades cookies. 
Pour batter into loaf pans. Bake about 50-60 minutes, until a toothpick in the center comes out clean. Remove cakes from pans and place on wire racks before moving to plate. 
Stir glaze ingredients together. Drizzle glaze over cakes, allowing some to run down the sides. 
Sprinkle with additional crushed Lemonades cookies, if desired.