Kool-Aid cake, pie make sweet memories

  • Tue Jul 17th, 2012 12:43pm
  • Life

By Judyrae Kruse Herald Columnist

There’s this old saying, and you’ve probably heard it more than once, that a picture is worth a thousand words. And it’s true, too.

In today’s case, though, not all that many words are far better than any picture. And here’s why — because Carol Wilson, longtime Forum supporter and Everett cook, paints us a remembrance of times gone by.

“The other day,” she writes, “I was watching TV and saw a commercial for Kool-Aid. It took me back to when I was a kid, playing outside in the hot, 100-degree weather in Eastern Washington. We would play in that hot sun, come inside, sit in front of the old swamp cooler and have a big glass of Kool-Aid and cool off.

“I got to thinking that they seem to make cakes out of so many soda pop drinks, I wondered if there was a Kool-Aid cake. Not only did I find a cake, I also found a recipe for a Kool-Aid pie. I did make the cake, and it was a little on the sweet side, but good and colorful. The pie I’ll make sometime this summer.”

Carol adds, “Moms — let the kids help to make the cake — they’ll love the taste!”

Kool-Aid cake

1box (18.25 ounces) cake mix, your choice of flavors


1/2pound (half a 1-pound box) powdered sugar

1pack Kool-Aid, your choice of flavors

1/2pint carton milk

Prepare cake according to directions on the box, and spread in a 9-by-13-inch baking pan. Bake as directed.

Remove from oven and let cool.

For the icing, in a mixing bowl, mix together the powdered sugar and about half the pack of Kool-Aid to start, or go ahead and use the whole pack, according to your own taste. Mix well, then stir in the milk, a little at a time, to get the thickness you desire.

Poke a few holes in the cake, so as to let some of the icing soak into the cake, then spread with the icing.

Makes one 9-by-13-inch cake.

Kool-Aid pie

1can (12 ounces) evaporated milk

36 vanilla wafers

1cup sugar

1package (0.13 ounce) package unsweetened lemon-lime Kool-Aid drink mix

Whipped topping (optional)

Pour evaporated milk into a small metal or glass mixing bowl. Add electric mixers to the bowl, cover and chill for at least 2 hours.

Meanwhile, coat a 9-inch pie plate with nonstick cooking spray. Line bottom and sides of plate with the vanilla wafers.

When milk has chilled sufficiently, beat until soft peaks form. Add sugar and drink mix and beat until thoroughly mixed and sugar and drink mix have dissolved. Spoon mixture over wafer pie filling, cover and freeze for at least 4 hours. Garnish with whipped topping, if desired.

Makes one 9-inch pie.

The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and email must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to email by return email; send to kruse@heraldnet.com.

The next Forum will appear in Friday’s comics pages.