Patriotic Poke Cake
Jul 1, 2021 16:21:26 GMT -5
Post by PurplePuppy on Jul 1, 2021 16:21:26 GMT -5
Patriotic Poke Cake
Ingredients
Cake:
▢1 package white cake mix
▢3 eggs
▢1 1/2 cups water
▢1/3 cup vegetable oil
▢2 teaspoons vanilla extract
▢Blue Gel Food Coloring
▢Red Gel Food Coloring
Filling:
▢2 cups condensed milk
▢2 cups white chocolate chips
▢1 3.4 oz vanilla pudding mix
▢2 cups milk
Topping:
▢16 ounces whipped topping (or homemade whipped cream)
▢1 pound strawberries
▢1 cup blueberries
US Customary
Metric
Cook Mode
Prevent your screen from going dark
Instructions
Cake:
▢
Preheat oven to 350°F.
▢
Grease with baking spray a 9x13 inch baking dish and set aside.
▢
Whisk cake mix with eggs, water, oil, and vanilla until smooth.
▢
Divide batter evenly into 3 bowls. Stir blue food color into one bowl. Stir red food color into the second bowl. Leave another one with no color.
▢
Alternating colors, drop heaping spoonfuls of batter randomly into the prepared baking dish.
▢
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let sit for 10 minutes. Next, poke large holes all over the cake using the end of a wooden spoon.
Filling:
▢
Add condensed milk and white chocolate to a medium bowl, microwave for 1 minute and stir to combine until melted. If needed, microwave for 30 more seconds.
▢
After holes are made, pour the mixture on top of the cake evenly and distribute the chocolate mixture all over the cake.
▢
Prepare the pudding mixture per package directions, by mixing it with the milk, until mixture begins to thicken, and immediately pour pudding over cake, filling the holes.
▢
Let the cake COOL completely.
Topping:
▢
Frost cake with whipped topping, leaving about 2 cups for later. Refrigerate at least 1 hour or until ready to serve.
▢
Garnish with blueberries and strawberries to resemble the American flag. Add remaining whipped topping to a piping bag fitted with the star tip and pipe cream stars in between the strawberry rows.
▢
Keep refrigerated.
link
Ingredients
Cake:
▢1 package white cake mix
▢3 eggs
▢1 1/2 cups water
▢1/3 cup vegetable oil
▢2 teaspoons vanilla extract
▢Blue Gel Food Coloring
▢Red Gel Food Coloring
Filling:
▢2 cups condensed milk
▢2 cups white chocolate chips
▢1 3.4 oz vanilla pudding mix
▢2 cups milk
Topping:
▢16 ounces whipped topping (or homemade whipped cream)
▢1 pound strawberries
▢1 cup blueberries
US Customary
Metric
Cook Mode
Prevent your screen from going dark
Instructions
Cake:
▢
Preheat oven to 350°F.
▢
Grease with baking spray a 9x13 inch baking dish and set aside.
▢
Whisk cake mix with eggs, water, oil, and vanilla until smooth.
▢
Divide batter evenly into 3 bowls. Stir blue food color into one bowl. Stir red food color into the second bowl. Leave another one with no color.
▢
Alternating colors, drop heaping spoonfuls of batter randomly into the prepared baking dish.
▢
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let sit for 10 minutes. Next, poke large holes all over the cake using the end of a wooden spoon.
Filling:
▢
Add condensed milk and white chocolate to a medium bowl, microwave for 1 minute and stir to combine until melted. If needed, microwave for 30 more seconds.
▢
After holes are made, pour the mixture on top of the cake evenly and distribute the chocolate mixture all over the cake.
▢
Prepare the pudding mixture per package directions, by mixing it with the milk, until mixture begins to thicken, and immediately pour pudding over cake, filling the holes.
▢
Let the cake COOL completely.
Topping:
▢
Frost cake with whipped topping, leaving about 2 cups for later. Refrigerate at least 1 hour or until ready to serve.
▢
Garnish with blueberries and strawberries to resemble the American flag. Add remaining whipped topping to a piping bag fitted with the star tip and pipe cream stars in between the strawberry rows.
▢
Keep refrigerated.
link
