Double Cherry Refrigerator Sheet Cake

The frosted cake may be frozen.

Serves 16 to 20

Ingredients

Cake

• 1 (3 ounce) box cherry Jell-O
• 1 (18.25 ounce) box cherry-flavored cake mix*

Topping

• 1 envelope whipped topping mix, 2 to 2 1/2 cups yield
• 1 (4 serving size) box vanilla instant pudding mix
• 1 1/2 cups cold milk
• 1 teaspoon vanilla extract

Instructions

Cake

1. Dissolve Jell-O in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature.
2. Mix and bake cake as directed in a 13 x 9 x 2-inch pan. Cool cake for 20 to 25 minutes.
3. Poke deep holes through top of warm cake while it is still in pan with meat fork or wooden pick, spacing holes about one half inch apart. With a cup, slowly pour Jell-O mixture into holes.
4. Refrigerate cake while preparing topping.

Topping

1. In a chilled, deep bowl, blend whipped topping mix, instant pudding, cold milk and vanilla extract until stiff, 3 to 8 minutes.
2. Immediately frost cake.
3. Cake must be stored in refrigerator and served chilled.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.