Always room for Jell-O in these cakes

Published 9:00 pm Tuesday, December 19, 2006

A gelatin-cake concoction fit for a wedding? One special enough to be served at Christmas and New Year’s festivities? Hmmm …

But that’s exactly what Marysville reader Betty Joe Brown was hoping for, when she recently asked Forum cooks for help.

And help they have, with a handful of recipe possibilities. Fast as a flash, too. Both Mickey Graham of Marysville and Doris Pederson of Everett, for instance, fired off identical recipes for a red and green layer cake said to be a favorite at yuletide celebrations. It makes 12 servings, and is taken from a Jell-O cookbook.

Then, while Doris was at it, she also took the time and trouble to include a second Jell-O cookbook creation, another but different layer cake. This one is billed as wonderfully moist, with just the right hint of lemon.

So, red and green or lemony, take your pick:

Holiday poke cake

2baked 8- or 9-inch round white cake layers, cooled completely

2cups boiling water, divided

1package (4-serving size) gelatin, any red flavor (see note)

1package (4-serving size) lime gelatin (see note)

1tub (8-12 ounces) frozen whipped topping, thawed, divided

Place cold cake layers, top sides up, in 2 clean, 8- or 9-inch round cake pans. Pierce layers with a large fork at 1/2-inch intervals.

Stir 1 cup of the boiling water into each flavor of gelatin in separate bowls at least 2 minutes or until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours.

To unmold, dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired.

Makes 12 servings.

Note: If desired, for a one-color cake, use 2 packages either red-flavor or lime gelatin.

Fruity pound cake

1package (4-serving size) lemon gelatin

1teaspoon grated lemon or orange peel

1package (2-layer size) white cake mix or cake mix with pudding in the mix

3/4cup water

1/4cup oil

4eggs

Fluffy pudding frosting (recipe follows)

In large mixing bowl, add lemon gelatin and lemon or orange peel to cake mix. Add water, oil and eggs and prepare and bake cake mix as directed on the package in two 8- or 9-inch round cake pans. Cool 15 minutes, then remove from pans and cool layers on wire racks. Fill and frost with fluffy pudding frosting. Store in refrigerator. Decorate as desired.

Makes 12 servings.

Fluffy pudding frosting

1cup cold milk

1package (4-serving size) instant pudding and pie filling, any flavor

1/4cup powdered sugar

1tub (8 ounces) frozen whipped topping, thawed

Pour milk into medium mixing bowl. Add pudding mix and powdered sugar and beat with wire whisk for 2 minutes. Gently stir in whipped topping and immediately use to fill and frost cake. Makes about 4 cups, enough for two 8- or 9-inch layers.

The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

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