1-2-3 Cherry Poke Cake
Prep time:
Cook time:
Yield:
Serving size: 12
Calories per serving: 27
Ingredients:
Cook time:
Yield:
Serving size: 12
Calories per serving: 27
1 loaf frozen pound cake thawed
3/4 cup boiling water
1 (3-ounce) package cherry gelatin
1/4 cup cold water
1 ounce semisweet bakers chocolate
2 cups cool whip divided
1 1/2 cups cherry pie filling
Directions:
Remove foil lid from cake package. Do not remove cake from pan. Pierce cake with skewer at 1/2 inch intervals,poking skewer through cake to bottom of pan.
Add boiling water to gelatin mix in small bowl stir 2 minutes until completely dissolved. Stir in cold water pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semisweet chocolate - see tip below.
Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup cool whip cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining cool whip. Garnish with remaining cherries and chocolate curls,
HOW TO MAKE CHOCOLATE CURLS:
Microwave chocolate on HIGH a few seconds to warm slightly. Draw vegetable peeler slowly over flat bottom of chocolate to form thin curls. Place on waxed paper-covered plate. Refrigerate until ready to use.
kraft.com
Add boiling water to gelatin mix in small bowl stir 2 minutes until completely dissolved. Stir in cold water pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semisweet chocolate - see tip below.
Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup cool whip cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining cool whip. Garnish with remaining cherries and chocolate curls,
HOW TO MAKE CHOCOLATE CURLS:
Microwave chocolate on HIGH a few seconds to warm slightly. Draw vegetable peeler slowly over flat bottom of chocolate to form thin curls. Place on waxed paper-covered plate. Refrigerate until ready to use.
kraft.com
Recipe formatted with the Cook'n Cooking Software from DVO Enterprises.
