This is actually an old, old recipe from the Jell-O company which is called "Poke Cake". *Snigger* I'm sure you've seen it in one incarnation or another. I think I had it once for my birthday cake when I was wee... This is my take on it, with a lot less fat and calories. And it doesn't taste like it! The cake is still moist and wonderful and you don't have to feel guilty. And because it has to stay in the refrigerator it's always nice and refreshing in this horrid heat.
You can mix it up by changing Jell-O flavors; I think orange would be fabulous with a yellow cake mix. And feel free to make it with the regular ingredients (regular jell-o, regular cake mix directions, whipped cream...it's the same basic recipe) if you're feeling naughty.
Pokey Jell-O Strawberry Shortcake
1 package white cake mix
1 small package sugar free strawberry Jell-O (4 serving size)
1 cup boiling water
1/2 cup cold water
1 8 ounce container Cool-whip Free, thawed
sliced strawberries (optional)
1. Spray a 9x13 baking dish with pan spray.
2. Heat oven as directed on cake mix directions.
3. Follow directions on cake box, using the egg whites option (it will tell you how many to use on the box) and replacing the oil with an equal amount of applesauce~~this tastes even better if you use strawberry flavored applesauce!
4. Bake cake according to directions, remove from oven and let cool for 15 minutes.
5. Pierce cake with a large fork at 1/2 inch intervals.
6. Stir the boiling water into the gelatin for 2 minutes until completely dissolved.
7. Stir in the cold water; pour the gelatin carefully over the cake.
8. Refrigerate for 3 hours.
9. Frost the cake with whipped topping.
10. Keep refrigerated until ready to serve. Top with sliced strawberries if desired. Store any leftovers in refrigerator.
