Zutaten für Gelatin Poke Cake
- White Cake Mix
- Fat Free Egg Substitute
- Light Sour Cream
- Sugar Free Jello
- 1/2 cup boiling water
- Water as specified on cake mix box
- Fat Free Cool Whip
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Zubereitung von Gelatin Poke Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, prepare your favorite boxed cake mix according to package directions, substituting 3 large egg whites for the whole eggs called for and 1 cup of low-fat sour cream for the oil.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- While the cake is cooling, prepare the gelatin: In a medium bowl, sprinkle 1 (3 ounce) package of unflavored gelatin over 1/2 cup of boiling water. Stir until completely dissolved.
- Stir in 1/2 cup of cold water and set aside to slightly thicken (about 5 minutes).
- Once the cake has cooled, gently poke holes all over the top using a fork or skewer (about 1/2-inch intervals).
- Slowly pour the gelatin mixture evenly over the poked cake, allowing it to seep into the holes.
- Refrigerate for at least 3 hours, or until the gelatin is completely set.
- Before serving, top with 1 (8 ounce) container of whipped topping (or equivalent amount of homemade whipped cream).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
94g
Fat
6g
Carbs
12g
