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Jello Refrigerator Cake

Posted Nov 04 2009 10:04pm

Let me start off this post by telling you all about the fantastic surprise left outside my door this morning:

Surprise!...?

Surprise!...?

Yes, those are bottles of Dad’s Root Beer in my runners.  Why inside my runners, I have no idea, but my neighbor Rob is still awesome for leaving these for me! :)

Anyway, the surprise started off my day on a high note, and later tonight Kyle and I are going with our friend Stu to see Video Games Live, which is also excellent!  It’s essentially a concert with a symphony playing songs from video games to a video backdrop and light show sorta stuff.  I’m really excited!

To celebrate my awesome day, I decided to bake an old family favorite for tonight’s dessert- the good ol’ Jello Refrigerator Cake, also known as a Poke Cake.  This recipe has been around for ages and ages, and the version my family uses came from the back of a Jello box from my Gramma Adolph’s house.  I remember her making a strawberry version of this, and I also remember another time, when we were cleaning things out to prepare my Gramma’s house for sale, making a lemon version from an ancient box of Jello we found in the back of a cupboard that had to be at least twenty years old.  (And yes, it turned out!)

I decided to make a vanilla lemon version, which I recalled being pretty darn tasty.  So, here we go!

Jello Refrigerator Sheet Cake

The cast of characters

The cast of characters

 

Ingredients:

 

1 package vanilla cake mix
1 package lemon Jello mix (4 serving size)
1 envelope whipped topping mix (2 – 2 1/2 cup yield)
1 package vanilla instant pudding mix (4 serving size)
1 1/2 cups cold milk

You’ll also need whatever ingredients are required by the cake mix- for the mix I used, that was three eggs, a cup and a half of water, and a half cup of oil.

Begin by dissolving the lemon Jello in 3/4 cup of boiling water in a bowl.  Add 1/2 cup cold water, stir, and set it aside for later.

Lemon Jello.

Lemon Jello.

Next, mix and bake the cake mix according to the directions that came with the mix, in a 13 x 9 inch pan.

Bake away, my pretty!

Bake away, my pretty!

When the cake is done, let it cool for 20-25 minutes.  Leaving it in the pan, poke deep holes about an inch apart in the cake with a meat fork (or, in the absence of a meat fork, a regular fork).

Poke!

Poke!

Take your Jello solution and pour it over the cake, attempting to get most of it into the holes you’ve poked, and not just down the side of the pan like I accidentally did.  Put the cake into the fridge, and get ready to start your topping.

In a chilled bowl, blend the whipped topping mix, pudding mix, and the cold milk until it becomes stiff and forms little peaks (which will take anywhere from 3 to 8 minutes). 

Mmm... hello, lover.  Feel free to lick the beaters after this part.

Mmm... hello, lover. Feel free to lick the beaters after this part.

Immediately frost the cake, as this stuff can start to get runny if it gets warm before it sets properly.

Oh yeah... nothing like a big pile of vanilla pudding icing.

Oh yeah... nothing like a big pile of vanilla pudding icing.

I don't believe in perfect icing... messy is good!

I don' t believe in perfect icing... messy is good!

Put the cake back in the fridge, and let it sit there for at least an hour.  Serve chilled, and keep leftovers in the fridge as well.

This recipe is also great for creating new combinations of flavors- my mom’s notes on the recipe include variations like chocolate cake, cherry jello, and chocolate pudding icing, and spice cake with orange jello.  Go nuts! :)

Yum!

Yum!

Let me start off this post by telling you all about the fantastic surprise left outside my door this morning:

Surprise!...?

Surprise!...?

Yes, those are bottles of Dad’s Root Beer in my runners.  Why inside my runners, I have no idea, but my neighbor Rob is still awesome for leaving these for me! :)

Anyway, the surprise started off my day on a high note, and later tonight Kyle and I are going with our friend Stu to see Video Games Live, which is also excellent!  It’s essentially a concert with a symphony playing songs from video games to a video backdrop and light show sorta stuff.  I’m really excited!

To celebrate my awesome day, I decided to bake an old family favorite for tonight’s dessert- the good ol’ Jello Refrigerator Cake, also known as a Poke Cake.  This recipe has been around for ages and ages, and the version my family uses came from the back of a Jello box from my Gramma Adolph’s house.  I remember her making a strawberry version of this, and I also remember another time, when we were cleaning things out to prepare my Gramma’s house for sale, making a lemon version from an ancient box of Jello we found in the back of a cupboard that had to be at least twenty years old.  (And yes, it turned out!)

I decided to make a vanilla lemon version, which I recalled being pretty darn tasty.  So, here we go!

Jello Refrigerator Sheet Cake

The cast of characters

The cast of characters

 

Ingredients:

 

1 package vanilla cake mix
1 package lemon Jello mix (4 serving size)
1 envelope whipped topping mix (2 – 2 1/2 cup yield)
1 package vanilla instant pudding mix (4 serving size)
1 1/2 cups cold milk

You’ll also need whatever ingredients are required by the cake mix- for the mix I used, that was three eggs, a cup and a half of water, and a half cup of oil.

Begin by dissolving the lemon Jello in 3/4 cup of boiling water in a bowl.  Add 1/2 cup cold water, stir, and set it aside for later.

Lemon Jello.

Lemon Jello.

Next, mix and bake the cake mix according to the directions that came with the mix, in a 13 x 9 inch pan.

Bake away, my pretty!

Bake away, my pretty!

When the cake is done, let it cool for 20-25 minutes.  Leaving it in the pan, poke deep holes about an inch apart in the cake with a meat fork (or, in the absence of a meat fork, a regular fork).

Poke!

Poke!

Take your Jello solution and pour it over the cake, attempting to get most of it into the holes you’ve poked, and not just down the side of the pan like I accidentally did.  Put the cake into the fridge, and get ready to start your topping.

In a chilled bowl, blend the whipped topping mix, pudding mix, and the cold milk until it becomes stiff and forms little peaks (which will take anywhere from 3 to 8 minutes). 

Mmm... hello, lover.  Feel free to lick the beaters after this part.

Mmm... hello, lover. Feel free to lick the beaters after this part.

Immediately frost the cake, as this stuff can start to get runny if it gets warm before it sets properly.

Oh yeah... nothing like a big pile of vanilla pudding icing.

Oh yeah... nothing like a big pile of vanilla pudding icing.

I don't believe in perfect icing... messy is good!

I don' t believe in perfect icing... messy is good!

Put the cake back in the fridge, and let it sit there for at least an hour.  Serve chilled, and keep leftovers in the fridge as well.

This recipe is also great for creating new combinations of flavors- my mom’s notes on the recipe include variations like chocolate cake, cherry jello, and chocolate pudding icing, and spice cake with orange jello.  Go nuts! :)

Yum!

Yum!

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