Clarion County Recipe of the Day: Red, White & Blueberry Poke Cake

J.C. Taggart

J.C. Taggart

Published July 2, 2014 4:01 am
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Red, White & Blueberry Poke Cake — A fun, patriotic cake for your 4th of July picnic!

Red, White & Blueberry Poke Cake

Ingredients

1 regular size package white cake mix
1-1/4 cups water
2 eggs
1/4 cup canola oil

Strawberry Gelatin:

1 cup fresh strawberries
1/4 cup water
2/3 cup sugar
2-1/4 teaspoons strawberry gelatin

Blueberry Gelatin:

3/4 cup fresh blueberries
1/2 cup water
4-1/2 teaspoons sugar
4-1/2 teaspoons berry blue gelatin

Frosting & Filling:

2-1/2 cups heavy whipping cream
1/3 cup confectioners’ sugar

Directions

~Preheat oven at 350°.

~Line bottoms of two 9″ round baking pans with waxed paper. (Coat paper with cooking spray.)

~In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

~Pour into prepared pans. Bake for 25-30 minutes. Cool completely in pans on wire racks.

~For strawberry gelatin: In a small saucepan, combine the strawberries, water, and sugar and bring to a boil. Reduce heat; simmer, uncovered, until berries are soft. Strain into a small bowl, pressing berries lightly; discard pulp. Add gelatin to syrup, stirring to dissolve completely. Cool to room temperature. Repeat steps to make blueberry gelatin.

~Using a wooden skewer, pierce tops of cakes to within 1″ of edge; twist skewer gently to make slightly larger holes. Gradually pour cooled strawberry mixture over one cake, being careful to fill each hole. Repeat with blueberry mixture and remaining cake. Refrigerate, covered, overnight.

~In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and beat until soft peaks form.

~Run a knife around edges of pans to loosen cakes. Remove strawberry cake from pan and remove wax paper. Place cake on a serving plate. Spread with 1 cup whipped cream.

~Remove blueberry cake from pan and remove paper. Place cake over whipped cream layer. Frost top and sides with remaining cream. Chill for at least 1 hour before serving.

~Makes 12 servings.

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