Getting back to Betty Joe Brown’s request for a certain gelatin cake, three Forum cooks share very similar, yet totally different, lemon variations on the theme.
Everett cook Darlene Gregg starts us off and writes, “I’m sending you my version of Jell-O cake that I think might be the one Betty Joe Brown is looking for. It was handed down to me by my mother, who got it from her mother.”
Darlene adds, “This cake can also be made using a white cake mix and lime, strawberry, raspberry, etc. gelatin. Just use milk instead of juice to make the glaze for the top of the cake. I find that lime gelatin and lime juice make a tangy cake, and orange gelatin and orange juice work well, too. These cakes stay moist on the inside even though the cut ends may get a little dry and crusted over – not that they ever get the time to do that around my house!”
Next, Lisa Orchard of Stanwood shares a recipe for poke-and-pour cake and tells us, “I found this recipe in a 1979 teachers’ elementary school cookbook. Enjoy!”
And last but not least, Snohomish helper-outer JoedieFraser sent along the how-to for her favorite lemon gelatin cake.
Handed-down lemon gelatin cake
1large package lemon gelatin
1cup boiling water
1package lemon cake mix (not chiffon type)
3/4cup oil
4eggs
Glaze (recipe follows)
Before you begin preparing the cake, dissolve gelatin in boiling water; set aside to cool until it reaches the consistency of syrup.
For the cake, mix the cake mix with oil, then add the eggs, 1 at a time, beating well after each egg is added. Then add gelatin mixture slowly, until well mixed. Pour into greased and floured, 9- by 13-inch baking pan and bake at 325 degrees until done, about 40 to 45 minutes. Use a toothpick to test for doneness.
Let baked cake cool in pan 15 to 20 minutes, then poke holes all over the cake with a meat fork or bamboo skewer. Pour glaze evenly over the surface of the cake.
Glaze
Combine 2 cups powdered sugar with enough lemon juice to make a runny consistency.
Poke-and-pour cake
1package white cake mix
2egg whites
1 1/2 cups water
1package (3 ounces) gelatin, any flavor such as lemon, cherry, raspberry, etc.
1cup boiling water
1/2cup cold water
Whipped cream
Prepare cake mix as directed on package, using the 2 egg whites and 1 1/2 cups water. Pour into greased and floured, 9- by 13-inch baking pan. Bake as directed on package.
Meanwhile, dissolve the gelatin in boiling water, then stir in cold water. When cake is done, cool a few minutes, then use tines of fork to poke holes to the bottom at 1/2-inch intervals. Gently pour warm gelatin evenly over cake. Refrigerate 3 to 4 hours or overnight. Serve with whipped cream. May add fruit or cooled pudding to the cream, if desired.
Lemon gelatin cake
1package yellow cake mix
4eggs
3/4cup salad oil
3/4cup water
1package (3 ounces) lemon gelatin
Icing (recipe follows)
In large mixing bowl, combine cake mix, eggs, oil, water and dry lemon gelatin; beat 4 minutes, then pour into greased and floured, 9- by 13-inch baking pan. Bake at 350 degrees about 40 minutes or until cake tests done. Cool, then punch holes in cake with a fork, and cover surface evenly with icing.
Icing
Combine 1 1/2 to 2 cups powdered sugar with the juice of 1 1/2 to 2 lemons.
The next Forum will appear in Wednesday’s Food section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
