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Holiday Poke Cake

Holiday Poke Cake



  1. Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce layers with large fork at 1/2-inch intervals.
  2. Stir 1 cup of the boiling water into each flavor of dry gelatin mix in separate bowls at least 2 minutes until completely dissolved.
  3. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer.
  4. Refrigerate 3 hours.
  5. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
  6. Spread with about 1 cup of the whipped topping.
  7. Unmold second cake layer; carefully place on first cake layer.
  8. Frost top and side of cake with remaining whipped topping.
  9. Refrigerate at least 1 hour or until ready to serve.
  10. Decorate with fresh raspberries, if desired.
  11. Store leftover cake in refrigerator.

Yield: 16 servings

Nutrition Information: Diet Exchange: 2 1/2 Carbohydrate, 1 Fat

Nutrition (per serving): Calories 220 Total fat 6g Saturated fat 3g Cholesterol 0mg Sodium 280mg Carbohydrate 39g Dietary fiber 0g Sugars 27g Protein 3g

Vitamin A 0%DV Vitamin C 0%DV Calcium 6%DV Iron 2%DV

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