Cherry-Streaked Gelatin Cake

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Cake

1
(1 lb. 2.25-oz.) pkg. white cake mix
1 1/4
cups water
1/4
cup oil
3
egg whites

Topping

1
(3-oz.) pkg. cherry flavor gelatin
1
cup boiling water
1
cup cold water
1
(8-oz.) container frozen fat-free whipped topping, thawed
1/2
cup powdered sugar
1
teaspoon almond extract
3
to 4 drops red food color

Garnish

12
gumdrop hearts, if desired

Directions

  1. 1 Heat oven to 350°F. Lightly spray 13x9-inch pan with nonstick cooking spray. Prepare cake mix as directed on package using 1 1/4 cups water, oil and egg whites. Pour batter into sprayed pan.
  2. 2 Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes.
  3. 3 Meanwhile, in large bowl, combine gelatin and boiling water, stirring until gelatin is dissolved. Add cold water; stir until gelatin is cooled.
  4. 4 With handle of small wooden spoon or with chopstick, poke holes randomly into top of cake, varying depth of holes. Slowly pour cooled gelatin over top of cake.
  5. 5 In medium bowl, combine whipped topping, powdered sugar and almond extract; mix gently to blend. Add food color until of desired color. Spread over top of cake. Refrigerate at least 2 hours or until serving time.
  6. 6 Just before serving, garnish with gumdrop hearts. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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