Beas Patriotic Poke Cake Recipes

Steps:

• 1. Preheat oven to 350 degrees. Grease bottom only of 9x13 baking pan.
• 2. Cake: In a mixing bowl, add cake mix, 1 1/4 cups water, oil and egg whites and mix until combined. Beat for 2 minutes with an electric mixer. Be sure to scrape down the sides of bowl half way through.
• 3. Pour into prepared pan and bake at 350 for 25-30 minutes or or until toothpick inserted in center comes out clean. Cool completely for about an hour.
• 4. After the cake has cooled for an hour stir gelatin with the one cup of boiling water until disolved then add the 1/2 cup of cold water & mix well. Poke several holes in the cake with a skewer, chop sticks, fork or ice pick. If using an ice pick, be careful not to puncture the bottom of your pan. Pour the gelatin mixture over the cake. Cover and refrigerate for two hours.
• 5. During the last hour while the cake is refrigerated, wash the blueberries and drain between paper towels. Also, wash, remove stems and slice each strawberry in half. Again, drain between paper towels. This will prevent the berries from staining the white frosting.
• 6. To Assemble: Remove cake from fridge and spread on the cool whip (or homemade whipped cream) to cover entire cake. Pat berries as dry as you can with a paper towel. Place the blueberries in a rectangle in the upper left hand corner and then place the halved strawberries (cut side down) to symbolize stripes on the USA flag. KEEP REFRIGERATED.
• 7. *Homemade Whipped Topping*: Chill mixing bowl and beaters for at least an hour or put in freezer for 30 minutes. Beat heavy cream until it keeps it's shape on the beaters. Add in the vanilla and beat a few seconds more. Fold in the powdered sugar.
• 8. Tip: Make sure you have extra blueberries so that you can add some to each slice when you plate it up. If you don't like using boxed cake mix you can always use this homemade white cake recipe: https://www.justapinch.com/recipes/dessert/cake/beas-homemade-white-cake.html?p=1&page=7#comments

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes.
• With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
• In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

Steps:

• Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
• Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake, then pour blue gelatin over remaining cake. Refrigerate 3 hours.
• Dip bottoms of cake pans in warm water 10 sec.; unmold cakes. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.