Try this Cherry Vanilla Coke Poke Cake recipe.
- Carbohydrate 43.9018729094904 g
- Cholesterol 24.0000000202884 mg
- Fat 7.87055886203373 g
- Fiber 0 g
- Protein 7.96865600057287 g
- Saturated Fat 4.47642000378379 g
- Serving Size 1 1 recipe (584g)
- Sodium 109.985771169154 mg
- Sugar 43.9018729094904 g
- Trans Fat 0.976750856206901 g
- Calories 282 calories
Step-by-step
- Prepare the cake exactly as it has instructed on the box.
- Let the cake cool for at least 15 minutes.
- Using the end of a spoon, poke holes in the cake about 1 inch apart. This will allow an opening for the cherry gelatin mixture to go deep into the cake.
- In a medium sized bowl combine the cherry gelatin and the coca cola. Stir it until the mixture has completely dissolved.
- Pour the gelatin mixture over the cake, filling each hole.
- Refrigerate this cake for at least 30 minutes to allow the gelatin to set.
- In a medium bowl combine the instant vanilla pudding, vanilla and milk. Stir it until is has formed into a pudding consistency.
- Fold the whipped topping into the pudding mixture to create your frosting. This frosting will be thick but yet light and fluffy.
A bright crimson crumb structure absorbs pockets of set cherry gelatin while remaining structurally intact beneath a billowy layer of pudding frosting. Baking in standard quarter-sheet metal pans rather than heavy glass allows the sponge to bake evenly without over-browning the edges. Standard dairy milk interacts with instant vanilla pudding to yield a stable structure, but unsweetened almond milk works as an alternative if the gelling agents are monitored closely. When adapting this procedure for smaller households, divide the dry cake mix by weight on a digital scale rather than attempting to eyeball fractional portions of powdered mixes.
Allowing the baked sponge to rest for exactly 15 minutes before poking prevents the crumb from sticking to wooden spoon handles. Poking holes spaced one inch apart ensures the liquid distributes uniformly rather than pooling in large cavities. Chill the gelatin-soaked base for 30 minutes at 38 degrees Fahrenheit to guarantee the cola-flavored liquid firms adequately before the topping goes on.
