1 box white cake mix
unsweetened applesauce (to replace oil in cake mix recipe)
egg substitute (to replace eggs in cake mix recipe)
1 small box strawberry jello
1 tub whip topping
Non-stick cooking spray
1. Preheat oven to whatever your cake mix requires.
Spray 9x13 pan with non-stick cooking spray.
2. Prepare cake mix as directed on box using the "low fat" method
(you can use the regular method as well, I just prefer the low fat
way). If your cake mix doesn't specifically describe a low fat
method simply replace any oil with an equal amount of
unsweetened applesauce, and use the egg substitute instead of
3. Pour batter into prepared pan and bake as directed on box. When
it's done, remove from oven and let cool. I usually wait at least an
hour, but you can also speed up the process by putting the warm
cake in the refrigerator (if using a glass pan, please be sure to wait
10-15 minutes before doing that, you don't want your glass dish to
go from hot to cold too fast).
4. When the cake has cooled, poke holes in it. I find that using a
chopstick or the round end of a mixing spoon works well.
5. Prepare jello as directed on box and gently pour over the "holey"
cake. Let the cake absorb the liquid and then place in the
refrigerator until the jello sets (I usually leave it in there overnight).
6. When the jello has set, "frost" the cake with whipped topping (go
ahead, use the whole tub) and serve. Any leftovers (as if!) should
|Happy Birthday, Crystal!|
What I'd do different: Absolutely nothing. I've made this cake so many times I've got this down pat. Plus it helps that it's super easy to begin with. Really the only thing to do differently is to make a different kind.
Variations: Endless, but another favorite in the ATC (All Things Created) house involves using chocolate cake and cherry jello with chocolate whipped topping. The flavor combinations really are endless, depending on how adventurous you are and what kinds of cake mix, jello, and whip topping your local grocery store carries.