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Clarion County Recipe of the Day: Red, White & Blueberry Poke Cake

Wednesday, July 3, 2019 @ 12:07 AM

Posted by J.C. Taggart

This patriotic poke cake with dazzling red and blue stripes is a fun dessert for your Fourth of July picnic!

Red, White & Blueberry Poke Cake

Ingredients

1 regular size package white cake mix
1-1/4 cups water
2 large eggs, room temperature
1/4 cup canola oil

Strawberry Gelatin:

1 cup fresh strawberries
2/3 cup sugar
1/4 cup water
2-1/4 teaspoons strawberry gelatin

Blueberry Gelatin:

3/4 cup fresh blueberries
1/2 cup water
4-1/2 teaspoons sugar
4-1/2 teaspoons berry blue gelatin

Frosting and Filling:

2-1/2 cups heavy whipping cream
1/3 cup confectioners’ sugar

Directions

~Preheat oven to 350°. Line bottoms of two 9-inch round baking pans with parchment or waxed paper; coat paper with cooking spray.

~In a large bowl, combine cake mix, water, eggs, and oil; beat on low speed 30 seconds. Beat on medium two minutes. Transfer to prepared pans. Bake 25 to 30 minutes (or until a toothpick inserted in center comes out clean). Cool completely in pans on wire racks.

~For strawberry gelatin, in a small saucepan, combine strawberries, sugar, and water; bring to a boil. Reduce heat; simmer, uncovered, two to three minutes or until berries are soft. Strain into a small bowl, pressing berries lightly; discard pulp. Add gelatin to syrup, stirring to dissolve completely. Cool to room temperature. Repeat steps to make blueberry gelatin.

~Using a wooden skewer, pierce tops of cakes to within one inch of edge; twist skewer gently to make slightly larger holes. Gradually pour cooled strawberry mixture over one cake, being careful to fill each hole. Repeat with blueberry mixture and remaining cake. Refrigerate, covered, overnight.

~In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form.

~Run a knife around sides of pans to loosen cakes. Remove strawberry cake from pan; remove the paper. Place cake on a serving plate. Spread with one cup whipped cream.

~Remove blueberry cake from pan; remove the paper. Place cake over the whipped cream layer. Frost top and sides with remaining cream.

~Refrigerate at least one hour before serving.


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