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Peach Poke Cake Recipe

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This recipe for Peach Poke Cake, by , is from The Lewis & Daggett Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan W
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) peach-flavored gelatin
1 cup boiling water
1/2 cup cold water
*1 container (8 oz) frozen whipped topping, thawed (3 cups)

Directions:
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pan).

2. Make and cool cake as directed on box for 13x9-inch pan.

3. Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with peach wedges. Store covered in refrigerator.

*You can also whip your own whipping cream for this cake. In chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.

Personal Notes:
Personal Notes:
Be creative and use any flavor of gelatin that you like for this recipe. (e.g. Try strawberry gelatin and garnish the cake with strawberries.)

 

 

 

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