January's Dessert
I have also heard of this cake being called Jello cake, and I remember eating something like it in our Dining Commons at Spring Arbor University. However, the cake they gave us was made with white cake mix. I believe that this version is much yummier due to the fact that I have used angel food cake.
I chose to make this dessert for our pitch-in at church and received a huge compliment from my sister-in-law about it. She told me that it was the "fanciest" dessert on the table. I was not able to get a picture of it, but as you will be able to tell from the ingredients and directions it is not hard to make, but it does look beautiful.
Ingredients
1 pkg (16oz) angel food cake mix
1 pkg (0.3 oz) sugar free jello - any flavor that you like. I chose raspberry.
3/4 c boiling water
1/2 c cold water
2 c thawed whip topping - you can use light if you want to
1. oven to 350 F. Mix up cake mix according to pkg directions. Pour into 9x13 pan and spread out evenly. Bake in center of oven for 35-40 min or until top is golden brown and doesn't feel sticky when you touch it. Remove from oven and invert onto a wire rack to cool for 45 min.
2.Once cake is cool poke small holes about 1 1/2 inches deep and 1/2 apart all over the cake.
3. Combine jello and boiling water. Stir for 2 min or until the jello is completely dissolved. Add the cold water and mix. Slowly pour the jello over the cake and refrigerate for at least 3 hrs. Top with cool whip, cut into squares and you are ready to go!
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