Jello Cake
Ready In: 1 hr 5 mins
Serves: 12-14
Ingredients
- 1 (2 ounce) box Jello gelatin
- 1 (18 ounce) box cake mix (yellow or white)
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 1 (8 ounce) container Cool Whip or 1 pint heavy whipping cream
Directions
- Bake the cake by following the directions on the box for a 13 X 9 pan.
- When the cake is done pull it from the oven and prepare the jello using the quick method (with Ice), and set aside to prepare the cake.
- To prepare the cake, take a wooden ka-bob stick or a meat fork and poke holes in the cake about 1/2 inch apart all over the top of the cake, with the cake still in the pan.
- When you are done poking holes slowly pour the jellow all over the top of the cake.
- If the jello has started to harden the warm cake will soften it enough to seep into the cake.
- If the jello is still warm and liquidy when you add it to the cake it will make it soggy.
- Place the cake in the refridgerator overnight to let the cake cool and the jello solidify.
- When the cake is ready, top the cake with the cool whip or if you feel daring make about the same amount of whipped whipping cream and top with that.
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