Monday, March 17, 2014

Green Jello Cake

This is one of my husband's favorite recipes passed on to me from my Mother-in-Law. It looks great, tastes great, and as far as dessert goes, actually not too bad for you. You can substitute any Jello flavor you want, we used green to celebrate St. Patty's day coming up, but you will want to use a strong flavor. Cherry or raspberry work better than strawberry... Mix and match and come up with your own favorite combination. Although this does take awhile to set up, it does make this a great make ahead recipe!

Green Jello Cake

1 16.25 oz White Cake Mix
1 1/4 cups water
1/3 cup vegetable oil
3 whole eggs
1 3 oz green Jello (or favorite flavor: cherry, raspberry work well)
2/3 cup boiling water
1/2 cup cold water, ice
1 3.4 oz Vanilla instant pudding and pie filling
2 cups milk
1 8 oz cool whip

Preheat oven to 325 F. Assemble the ingredients and follow the directions for a 9x13 cake. Adjust the water, oil and eggs according to the directions on your cake mix. I use the whole egg recipe. Bake as directed for 30-35 minutes.

Remove the baked cake from the oven to a cooling rack.

Using a straw or a chop stick, poke holes over the entire surface of the cake about 1/2" -1" apart.

Boil 2/3 cup of water. Meanwhile add a few ice cubes to a liquid measuring cup and add enough water to almost measure 1/2 cup. Add the jello powder to the boiling water and stir until dissolved about 2 minutes. Add the ice water and mix well until all the ice is melted. Set aside for 5 minutes.

*note: (I used the same small batter bowl that I measured the water and oil in, that's why there are little oil droplets on the surface of the jello in this picture)

Gently pour the jello evenly over the top of the cake. If the cake starts pulling apart you can pour the jello slowly over the back of a spoon and it will land more softly. Refrigerate for 2 hours.

In a mixing bowl combine the vanilla pudding powder and 2 cups of cold milk and beat for 2 minutes until thick. Remove the cake from the refrigerator and evenly spread the pudding over the top.

Let set for 5-10 minutes.

(Like where my son snuck a piece? So much for pretty pictures...)

Spoon the cool whip on top of the cake. Then using an offset spatula or knife, spread the cool whip as the final layer over the cake. Refrigerate until ready to serve. Chill any leftovers.