Catching a minute in between our horrendous November and December storms, faithful Forum helper-outer Jean Kroeze of Arlington writes, “We’ve had enough of a reprieve in the weather so I could get out of the house and make copies of Jell-O cake recipes that may be what Betty Joe Brown is looking for.
“This assortment is from the backs of Duncan Hines cake mixes. These have to have been from at least as far back as the 1960s – eek! Here we are at the over-40-years-ago mark again! I used to make all of these cakes every so often, way back when. The toppings aren’t as sweet as a regular frosting.
“There was also a version where you put an angel food cake in a Tupperware bowl and put Jell-O on it to set in the shape of the bowl, and then covered it with whipped cream. It will be interesting to see how many different versions of Jell-O cake are sent in.”
Randomly choosing from the array of cake recipes Jean sent along, let’s start with these:
Chocolate cherry refrigerator sheet cake
1package (4-serving size) cherry gelatin
3/4cup boiling water
1/2cup cold water
1package dark chocolate cake mix
1envelope whipped topping mix (2-21/2-cup yield)
1package (4-serving size) instant chocolate pudding mix
1 1/2cups cold milk
In small mixing bowl, dissolve gelatin in the boiling water; add cold water and set aside at room temperature. Mix cake as directed on the package and bake in a 9-by-13-inch baking pan. Remove from oven and let cool 20 to 25 minutes. Poke deep holes through top of warm cake (cake should remain in the pan) with a meat fork or toothpick; space holes about 1-inch apart. Using a cup, slowly pour gelatin mixture into the holes. Refrigerate cake while preparing topping.
For the topping, in a deep, chilled bowl, blend and whip topping mix, instant pudding mix and cold milk until stiff, about 3 to 8 minutes. Immediately frost cake with mixture. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.
Makes 16 to 20 servings.
Lemon-lime refrigerator sheet cake
1package (4-serving size) lime gelatin
3/4cup boiling water
1/2cup cold water
1package lemon cake mix
1envelope whipped topping mix (2-21/2 -cup yield)
1package (4-serving size) instant lemon pudding mix
1 1/2cups cold milk
In small mixing bowl, dissolve gelatin in the boiling water; add cold water and set aside at room temperature. Mix cake as directed on the package and bake in a 9-by-13-inch baking pan. Remove from oven and let cool 20 to 25 minutes. Poke deep holes through top of warm cake (cake should remain in the pan) with a meat fork or toothpick; space holes about 1-inch apart. Using a cup, slowly pour gelatin mixture into the holes. Refrigerate cake while preparing topping.
For the topping, in a deep, chilled bowl, blend and whip topping mix, instant pudding mix and cold milk until stiff, about 3 to 8 minutes. Immediately frost cake with mixture. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.
Makes 16 to 20 servings.
SOS: Monroe reader Shirley Smith says, “I’m wondering if readers could tell me how to keep food from sticking in an enamel frying pan.”
SOS: LDW of Arlington says she is looking for a halibut soup recipe to make for a friend and hopes Forum cooks can help her out.
SOS: A number of readers, including Chuck Kleinschmidt and me, too, continue to hope someone has come up with a local source for the nonalcoholic beverage/mixer called Bitter Lemon. “I miss it so much,” he says, “and have not seen it for years!”
If you can help, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but 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.
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