If you really, really, REALLY love Jell-O, you’re going to be in hog heaven today.
Why? Because, responding to a request from Betty Joe Brown for a certain cake so good a friend had it made for her wedding, two Forum helper-outers share recipes that call for a whopping amount of the stuff.
The first comes to us courtesy of Everett cook Doris Pederson, who previously shared recipes for holiday poke and fruity pound cake. While this concoction is called crown jewel cake, there’s actually no cake – not even a crumb – in it.
And longtime Forum contributor Anita Esser of Sultan shares another cakeless cake recipe. Her version is called rainbow cake, and she says she found it in a 1963 copy of a “Joys of Jell-O” cookbook.
Crown jewel cake
1package (3 ounces) orange gelatin
1package (3 ounces) cherry gelatin
1package (3 ounces) lime gelatin
3cups boiling water, divided
1 1/2cups cold water, divided
1package (3 ounces) lemon gelatin
1/4cup sugar
1cup boiling water
1/2cup canned pineapple juice
2envelopes whipped topping mix
Prepare the orange, cherry and lime gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into a separate 8-inch square pan. Chill until firm – at least 3 hours or overnight. Cut into 1/2-inch cubes. (Cubes hold their shape best when gelatin is chilled overnight. To cut in cubes, use sharp knife which has been dipped in hot water. To remove cubes from pan, apply warm wet cloth over bottom of pan, then remove with spatula.) Set aside a few cubes of each flavor for garnish.
Dissolve lemon gelatin and sugar in 1 cup boiling water; stir in pineapple juice and chill until slightly thickened. Prepare both envelopes of whipped topping mix as directed on package. Blend into the slightly thickened lemon gelatin. Fold in gelatin cubes. Spoon mixture into 9-inch springform pan and chill until firm – at least 5 hours or overnight. Just before serving, run a spatula around sides of pan, then gently remove sides. Garnish top with reserved gelatin cubes.
Makes 16 servings.
Other jewel combinations: black raspberry, black cherry and lime gelatin cubes in lemon gelatin base; black raspberry, orange and lime gelatin cubes in strawberry gelatin base; black cherry, strawberry and lime gelatin cubes in raspberry gelatin base.
Rainbow cake
1package (3 ounces) black raspberry gelatin
1package (3 ounces) lime gelatin
1package (3 ounces) lemon gelatin
1package (3 ounces) orange gelatin
1package (3 ounces) strawberry gelatin
5cups boiling water, divided
21/2cups cold water, divided
1envelope whipped topping mix or 1 cup whipping cream
Dissolve each package of gelatin separately in 1 cup boiling water; add 1/2 cup cold water to each. Chill black raspberry gelatin until very thick. Smoothly line sides of a 9- or 10-inch springform pan, cut to extend 3 inches above pan. Whip black raspberry gelatin until fluffy; spoon into pan. Chill until set, but not firm. Chill, whip and layer remaining flavors in pan, letting each layer chill until set but not firm, before adding next layer. Chill until firm or overnight. Loosen around edges and remove sides of pan and paper. Prepare topping mix as directed on package or whip cream; spread over top and sides of cake.
Makes about 14 cups, or 12 to 14 servings.
Rainbow dessert: Prepare rainbow cake, using only 3 gelatin flavors (1 package each raspberry, lemon and lime gelatins), 3 cups boiling water and 1 1/2 cups cold water; mold dessert in 9-inch springform pan or 10-inch tube pan.
The Forum is always happy to receive your contributions and requests, so fire them off to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Food section.
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