Canadian Living is a great magazine that I had a subscription to for a number of years now, I have always enjoyed their magazine. They have lots of easy and delicious recipes and informative or creative articles. In there August edition I came across a contest called The Great Canadian Cakes Contest and decided I would enter. I thought of a bunch of ideas for intricate cupcakes or cakes involving hours of labor and tedium. Then I thought no, I am going to make what I did for our block party Canada Day celebration that I hadn’t shared with you yet. Super easy and light as air delicious!! A poke cake!!! There wasn’t a crumb left and seemed to be a big hit with everyone. Also, nothing could be easier to make. Amber actually did most of it!!
Great Canadian Poke Cake
Author: Tara Noland
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
A great light as air cake!!
Ingredients
- Duncan Hines White Cake mix
- 1 cup water
- ⅓ cup canola oil
- 3 egg whites
- One package jello 3.4 oz. raspberry or strawberry flavor
- 1 cup boiling water
- ½ cup cold water
- 1 L. light Cool Whip
Instructions
- Preheat oven to 350f. Mix cake according to package directions with the water, oil and egg whites. Lightly spray a 9×13″ pan. Bake for 23-28 min. until cake springs back when lightly touched or test with a cake tester. Let cake cool 15-20min. Mix jello powder with boiling water and stir to dissolve. Add cold water. Poke cake with a long skewer many times all over the cake. Ladle the gelatin over the cake making sure the entire cake is covered. Cover with plastic wrap and place in the refrigerator for 3 hours or over night. Top with the Cool Whip and cut into squares to serve. Wow, is this good and oh so light!!
