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RASPBERRY POKE CAKE

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RASPBERRY POKE CAKE

 

1 package white cake mix

 

1 1/3 cup water

 

2 eggs or 1/2 cup egg substitue

 

1/3 cup applesauce

 

1 3oz. package raspberry Jello

 

1 cup boiling water

 

1/2 cup cold water

 

1 8oz. container Cool Whip, thawed

 

 

 

Prepare cake mix as package directs using water, eggs,

and applesauce. Pour mixture into greased 9x13 cake

pan. Bake at 350 degrees for 30 minutes or until

toothpick inserted into center of cake comes out

clean. Cool. Using a large fork, poke the cake at

1/2 " intervals.

 

 

 

In a medium bowl, dissolve gelatin in boiling water.

Add cold water. Slowly pour gelatin over cake,

filling holes left by fork. Chill in refrigerator

until gelatin is set. Frost with Cool Whip. Keep

refrigerated till ready to serve.

 

This is a very refreshing dessert

 

 

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