RASPBERRY POKE CAKE
Poke around your cupboard and freezer and you'll probably find everything you need to make a classic "poke" cake. Some things just get easier.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
- 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.
Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 20 g, TransFat 0 g
RASPBERRY ZINGER CAKE
This cake was inspired to me by Hostess Zinger. My page Taymi' s Sweet on facebook has got rave reviews. My mother, sister, and friends loved this cake.
Provided by Taymi Sweet
Categories Other Desserts
Time 1h40m
Number Of Ingredients 4
Steps:
- 1. You will need a batch of your best vanilla batter. I didnt include my receipe. Bake the batter in a 10 inch cake pan.
- 2. Once cake is cool, cut cake vertically in half. Once you have made your cream filling, I did not include my receipe, top secret; place entire batch of cream filling on one layer and place last layer on top of cream filling.
- 3. Use your best raspberry frosting. I used cream cheese, confectioners' suger, and raspberries. Frosting entire cake then cover with coconuts. Know you got this recipe first frm Taymi's Sweet!!
RASPBERRY ZINGER POKE CAKE RECIPE - (4/5)
Provided by á-1941
Number Of Ingredients 7
Steps:
- Bake cake per manufacturer's instructions for a 13x9 pan. Cool cake completely in the pan. Poke holes in cake using a serving fork, skewer or whatever gets it done (try not to use a regular fork if the tines are pretty close together because it might tear up the cake too much). Mix gelatin with boiling water and stir until completely dissolved. Stir in ice water then slowly pour gelatin mixture evenly over cake. Cover cake and refrigerate until cool. Ice cake with cool whip then sprinkle evenly with coconut. Cover and refrigerate until ready to serve.
WEIGHT WATCHERS RASPBERRY ZINGER CAKE
Make and share this Weight Watchers Raspberry Zinger Cake recipe from Food.com.
Provided by Crystal B.
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Take dry cake mix and add the 2 egg whites and soda. Mix well with electric mixer. Pour into ungreased 9x13 dish and bake as directed on the box. Let cool for 15 minutes.
- Then take the boiling water and add the jello. Stir till jello is disolved.
- Poke holes into your cake with end of wooden spoon. Then pour jello mixture over the cake. Cover and referigerate 2 hrs or overnight. Then spread on the cool whip and top with coconut.
RASPBERRY POKE CAKE
This is another version of "poke-cake" recipes. We like to make this in summer when the raspberry supply is plentiful. Note: Cooking time includes the 1-hour cooling time and 2 hours in the refrigerator before serving.
Provided by TasteTester
Categories Dessert
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites. Pour into pan.
- Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Pierce cake every 1/2 inch with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen cake. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store covered in refrigerator.
- *You can also make this a strawberry poke cake by substituting strawberry gelatin for the raspberry, and garnishing with fresh strawberries*.
Nutrition Facts : Calories 304.4, Fat 13.3, SaturatedFat 4.5, Sodium 333.7, Carbohydrate 43.8, Fiber 0.3, Sugar 29.9, Protein 3.3
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- Bake the cake according to the directions on the box or your favourite 9x13 white or yellow cake recipe. Let cool completely before proceeding.
- Using the handle of a wooden spoon or a chopstick, poke rows of holes in the top of the cake about an inch apart.
- In a small bowl, mix the jello with the boiling water then drizzle over the cake being sure to fill all the holes.
- In a large bowl, whisk the vanilla pudding with the milk just until it begins to thicken then fold in the whipped topping.
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