Sweet Cherry Poke Cake

Ingredients

1 (16 ounce) loaf frozen pound cake, thawed

3/4 cup boiling water

1 (3 ounce) package JELL-O Cherry Flavor Gelatin

1/4 cup cold water

1 ounce BAKER'S Semi-Sweet Chocolate

2 cups thawed COOL WHIP Whipped Topping, divided

1 1/2 cups cherry pie filling, divided

Directions

1. First, 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.
2. Second, add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate.
3. Finally, 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 pie filling and chocolate curls.

 

 

 

 

 

 

 

SHARE

About Gabriella William