November 02, 2008

Jello Cake with Whipped Cream Frosting

So simple yet so incredibly good. A slice of my childhood.

When I was young my Mom didn't make a lot of cakes. As a matter of fact I remember my Dad making banana cakes more than I remember my Mom baking cakes. We would each get an angel food cake for our birthday but other than that we didn't really have desserts in our home until I was old enough to cook by myself. From then on out I was always making cookies, cupcakes or cakes. The only cake we did find once in a while is a jello cake. It was a family favorite; so much so that one of my brothers started to request it instead of the traditional angel food for his birthday.

So simple and quick because it starts with a cake mix and the only additional ingredients you need other than what your cake calls for is a box of jello, some water and a container of whipped cream. Of course you know I always play with a recipe so I added a few extras, but you can do a simple white cake mix, jello and call it 'good'.

Jello Cake

1 white cake mix and ingredients to make it as called for on the box
1 box jello - any flavor
1 c boiling water
1 container whipped cream

or the more 'embellished version' like I made (above);

1 white cake mix
1 c flour
1 c sugar
1 c sour cream
4 eggs
1 t vanilla
1 t almond extract
1/3 c oil
1 box raspberry jello
1 c boiling water
1 container Rich's frozen non dairy topping ready to whip
1 c heavy cream
2 T powdered sugar
1/2 t vanilla

Bake your cake as directed on the box for the simple version. Mix all and bake as directed plus about 15-20 minutes extra if you make the cake with the additional ingredients as I did. When done remove from oven and place on heat safe surface.

Heat the water to boiling. Add the package of jello and stir to dissolve.

Use a skewer, straw, shish-ka-bob or other thin utensil to poke holes all over the cake.

Carefully and slowly pour the hot jello mixture to cover the entire cake.

Refrigerate until completely cool.

Use whipped cream or whip the Rich's brand with the heavy cream, powdered sugar and vanilla until stiff peaks form. Cover the cake. Slice and serve.

Cover the cake in holes. Slowly pour the hot jello over.

When completely covered, refrigerate at least 4-6 hours.

Cover with simple whipped cream - not too sweet!
Regular frosting tends to be far too overpowering for this cake.
As a matter of fact I like it plain myself!

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