Prep 20 mins
Cook 35 mins
I have long been a fan of other "poke cakes", because the fruity gelatins make the cake incredibly moist and give it a nice burst of flavor. I thought this would be a nice rendition for Halloween. It comes from Quick Cooking magazine.
- 517.37 g package fudge marble cake mix
- 2 (170.09 g) package orange gelatin
- 236.59 ml boiling water
- 118.29 ml cold water
- 118.29 ml butter, softened
- 828.06 ml confectioners' sugar
- 78.07 ml baking cocoa
- 59.14 ml milk
- 4.92 ml vanilla extract
- 12-15 candy corn (the little pumpkin ones)
- Prepare and bake the cake according to package directions, using a 9X13 baking pan.
- Cool on wire rack for 1 hour.
- In small bowl, dissolve gelatin in boiling water and then stir in cold water.
- With a meat fork or wooden skewer, poke holes in cake about 2 inches apart in all directions.
- Slowly pour gelatin over cake.
- Refrigerate 2-3 hours.
- For frosting, in a small mixing bowl cream butter until fluffy.
- Beat in confectioners sugar, cocoa, milk and vanilla until smooth.
- Spread over cake.
- Top with candied pumpkins.
- Cover and refrigerate until serving.
I love poke cakes and this was no exception! I did tweak it a tiny bit- I substituted half the water with Grand Marnier when making the Jello! Also, I divided this into two separate 9x9" pans so I had one cake to bring to work, and one cake to keep! It was a definite hit at work- the Jello Grand Marnier made the cake very moist and gave it a nice flavor! Definitely worthwhile!
I had plans to make this during Halloween week, but forgot about it until this week. A little late, but that's ok. I also could not locate any of the little pumpkins after Halloween, so I used regular candy corn. Cake is supper moist as all pokes cakes are. You even use a can frosting to save time. Nice treat for Halloween or just Fall. Thanks!