My husband had a taste for one of these cakes where you bake the cake, then poke the out of it and pour jello over the top.
We were having friends over for a Saint Patrick’s Day dinner (my barbecued corned beef), so settled on using lime jello to keep with the theme of dinner.
I did make a small change to the cake recipe, which is to borrow a trick from a local restaurant and use mayonnaise in place of oil when making the cake.
Yummers!
INGREDIENTS
Cake:
•1 box moist white cake mix
•3 eggs
•1 cup ice cold water
•1 cup mayonnaise
•1 cup boiling water
•1 small box jello
•1 tub whipped topping
Strawberries:
•1 container strawberries
•1 tbsp sugar
•1 tbsp Cointreau*
*Feel free to use orange juice instead.
Apply cooking spray to a 13×9 inch baking pan and preheat your oven to 350º.
Combine the cake mix together with the eggs, water, and mayonnaise according to box instructions. Add the batter to the prepared baking pan and bake according to the instructions on the box.
Remove from the oven and let cool on a rack for 20 minutes, then poke holes all over the cake, a meat fork works a treat here.
Stir the jello into the boiling water until it has dissolved.
Pour the jello evenly over the cooled cake, then cover the pan and stash in the fridge for at least one hour.
Wash the strawberries, then hull and slice them before adding to a bowl.
Add the tablespoon of sugar and Cointreau (or orange juice) to the bowl and toss the berries lightly to mix.
Let rest for ten minutes, then transfer to a small bowl, cover and chill until needed.
Frost the cooled cake with the whipped topping, then slice and serve topped with the strawberries.