Big Red Poke Cake Recipes
BIG RED CAKE
Delicious Strawberry swirl cake. Decorate the top with strawberries for a more elegant presentation.
Provided by Steve P.
Categories Dessert
Time 1h
Yield 1 13"x9" cake, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Dump first 9 ingredients into large mixing bowl.
- Beat on low speed of mixer, scraping sides of bowl constantly, till well combined.
- Beat on high speed, for approximately 3 minutes.
- Bake at 350 degrees, for 40 to 45 minutes, in a greased and floured 9"X13" cake pan.
- Remove cake from oven and poke holes throughout cake with handle end of wooden spoon.
- Mix package of gelatin with Big Red and pour over hot cake.
- Refrigerate.
- Prepare vanilla pudding, using ONLY 1 cup of milk.
- Mix with whipped topping; spoon over cooled cake.
- Decorate the top with strawberries if desired for a more elegant presentation.
- Keep refrigerated and covered.
Nutrition Facts : Calories 583.8, Fat 22.9, SaturatedFat 8.6, Cholesterol 109.2, Sodium 804.3, Carbohydrate 87.2, Fiber 0.8, Sugar 59.5, Protein 8.6
RAINBOW POKE CAKE
Make and share this Rainbow Poke Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place cake layers, top side up, in two 9" round cake pans.
- Pierce cake with skewers at 1/2" intervals.
- Stir 1/2 cup of the boiling water into each flavor gelatin in separate bowls, stir for 2 minutes or until completely dissolved.
- Start pouring each different color gelatin into the various holes in both cake layers. Only pour one color into each hole. Keep pouring until all holes are filled with color. Refrigerate 3 hours.
- Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
- Spread with about 1 cup of the whipped topping.
- Unmold second cake layer; place on first cake layer.
- Frost with remaining whipped topping.
- Refrigerate until whipped topping is firm.
- Place egg white in a medium mixing bowl and beat with an electric mixer to form soft peaks.
- Add icing sugar and lemon juice and stir with a spatula to combine.
- You want your mixture to be a thick but still running paste, if it is too thin it will run right off the cake and if it is too thick it won't mix and drip down the sides.
- Split mixture into 5 bowls and add color to each bowl (orange, red, purple, blue and green).
- Carefully drizzle small amounts of each color over the top of the cake. Start from the center and work your way out, this makes it easier to gauge when there is enough icing for it to just start over-flowing around the edge of the cake.
- Chill cake until ready to serve.
Nutrition Facts : Calories 482.8, Fat 15.8, SaturatedFat 6.6, Cholesterol 24.3, Sodium 340.8, Carbohydrate 72.5, Fiber 0.6, Sugar 54.4, Protein 14.8
RED DEVIL'S FOOD CAKE
This recipe was my great grandmother's and I request it for my birthday every year. So much better than a box mix.
Provided by jlsramek821
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Beat sugar, cocoa powder, and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in 1 egg at a time until smooth. Sift 2 cups flour, baking soda, and salt together in a separate bowl. Add portions of flour mixture and milk alternately, beating well after each addition. Stir in boiling water and vanilla extract to form a thin batter. Pour batter into prepared baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 43.9 g, Cholesterol 32.6 mg, Fat 10.5 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 328.5 mg, Sugar 26.2 g
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