Happy Fourth of July! I hope you are having a fabulous day spending time with friends, family and hopefully not having to work! Today's recipe is dual purpose... It fits the 4th of July theme wonderfully and it also introduces you to the cake that I made for my son's birthday! It was a hit and I am sure that you will enjoy it too...
My 4 year old wanted a Spiderman cake this year for his birthday and I was completely game for making it for him... While we were walking through the grocery store he "I spied" these Spiderman stickers that you just place on your cake. He thought that they were the best thing ever and wanted those for his cake. Okay - way easier for mom! :) So, we just found the cake that we wanted and stuck on the stickers... Wham, Bam, Thank you Mom! This cake was one of the moistest cakes that I have had and everyone that tried it thought it was awesome... Love when easier also means tasty!
Red, White and Blueberry Poke Cake
(recipe found in Taste of Home)
1 package white cake mix
1 1/4 cups water
1/4 cup canola oil
1 1/2 cups fresh strawberries
1/2 cup water
1 cup plus 2 tablespoons sugar
1 tablespoon strawberry gelatin
1 cup fresh blueberries
3/4 cup water
2 tablespoons sugar
2 tablespoons berry blue gelatin
Frosting and Filling
2 1/2 cups heavy whipping cream
1/3 cup powdered sugar
In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into 2 greased and floured 8" round baking pans. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pans on wire racks. For strawberry gelatin, in a small saucepan, combine the strawberries, water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until berries are soft. Strain into a small bowl; discard pulp. Dissolve gelatin in syrup; cool to room temperature. Repeat steps to make blueberry gelatin. Use a skewer to poke holes in the top of each cake layer. Pour cooled strawberry mixture over one cake and cooled blueberry mixture over remaining cake. Cover cakes with plastic wrap; refrigerate until gelatin is set, about 2 hours. In a large bowl, beat cream until it begins to thicken. Add powdered sugar; beat until soft peaks form. Run a knife around edge of pans. Remove strawberry cake to a serving plate; spread with 2 cup whipped cream. Top with blueberry cake. Frost cake with remaining whipped cream. Chill 1 hour before serving.