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Hidden Treasure Cake
Time: 1 hrs
Ingredients
- 1 (284 g) prepared angel food cake
- 1/2 cup boiling water
- 1 1/2 cups thawed Cool Whip Topping
- 1 (85 g) package gelatin powder (strawberry, orange, lemon or lime)
- 1 cup fresh strawberries or 1 cup fresh blueberries or 1 cup fresh raspberries or 1 (10 ounce) can mandarin oranges, drained, divided
- 1/2 cup ice cube
- cold water, to fill to 3/4 cups
Directions
- 1 Place cake on serving plate and cut a slice off the top 3/4 inches thick.
- 2 Cut a trench or tunnel 1 inch wide and 1 inch deep around the center interior of the cake, making sure not to cut through the bottom.
- 3 Remove the cake cutout.
- 4 Stir water into the jello powder until powder is completely dissolved.
- 5 Add enough cold water to 1/2 cup ice cubes to fill to 3/4 cups and stir into jello mixture until ice cubes are completely melted.
- 6 Set aside 1/2 cup of jello mixture in medium bowl.
- 7 Add the Cool Whip and stir with a wire whisk until well blended.
- 8 Cool in the fridge for 10- 15 minutes or until thick enough to spread.
- 9 Refrigerate remaining jello mixture until thickened (5- 10 minutes, but it took me longer than that).
- 10 Stir in 3/4 cups of the fruit and spoon into the tunnel in the cake.
- 11 Replace the top of the cake and frost the entire cake with the Cool Whip and jello mixture.
- 12 Garnish the top of the cake with the remaining 1/4 cup of the fruit.
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