American Flag Poke Cake
Ingredients 1 box white cake mix ½ cup vegetable oil 2 tbs vanilla ¾ cup sour cream ¾ cup heavy cream 4 egg whites 1 box Jello 3 oz, use a red flavor like strawberry, cherry, or raspberry 1 cup water boiling ½ cup water cold
Frosting 1 box instant white chocolate pudding 3.4 oz ½ cup milk cold 8 oz frozen whipped topping thawed( I used cool whip)
1 cup strawberries sliced ½ cup blueberries
Instructions
Preheat oven to 350 ° F. Spray a 13x9 pan with non-stick spray.
Mix together the oil, vanilla, sour cream, heavy cream, and egg whites. Then mix in the boxed cake mix.
1 box white cake mix, ½ cup vegetable oil, 2 tbs vanilla, ¾ cup sour cream, ¾ cup heavy cream, 4 egg whites
Pour cake batter into prepared dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Using a fork, poke holes into the cake while it’ s still warm. Poke holes every ½ inch and almost to the bottom of the cake.
In a medium bowl, stir together the gelatin and boiling water until gelatin is completely dissolved. Then stir in the cold water.
1 box Jello, 1 cup water, ½ cup water
Pour the mixture evenly over the cake. Refrigerate cake between 3 and 12 hours( don’ t go any longer than 12 or else the cake will get mushy). Frost the cake after it has been refrigerated for at least 3 hours, allowing the gelatin to set up.
Frosting In a large bowl, combine instant white chocolate pudding and cold milk, whisking until fully mixed.
1 box instant white chocolate pudding, ½ cup milk, 8 oz frozen whipped topping
Fold in whipped topping. Drop frosting by the spoonful onto the cake and gently spread into an even layer.
Top the cake with strawberries and blueberries to resemble a flag. Store in the refrigerator until ready to eat.
1 cup strawberries, ½ cup blueberries
Courtesy of atablefullofjoy. com.