CHRISTMAS RAINBOW POKE CAKE

Linda Clutter

 

1 pkg. Super Moist White Cake Mix

1 pkg. (3 oz.) raspberry Jello

1 pkg. (3 oz.) lime Jello

2 cups boiling water

1 (8 oz.) container Cool Whip, thawed

 

Prepare cake mix according to directions on pkg. Pour batter into 2 round 8 or 9 inch pans. (Do NOT use pans with removable bottoms.) Bake as directed. Cool 10 mins. Remove from pans; cool completely.

 

Place cake layers, top side up, back in the 2 clean pans. Prick each layer with utility fork at 1/2 inch intervals. Pour 1 cup boiling water over rasberry flavor gelatin in bowl. Stir until gelatin is dissolved. Spoon rasberry Jello over one layer. Repeat with lime Jello. Refrigerate 3 to 4 hours..

 

Dip one layer in pan into warm water 10 seconds; invert on plate, gently shake to loosen. Remove pan; spread layer with 1 cup of the whipped topping. Remove remaining layer from pan  as above; invert on first layer. Remove pan; frost with remaining topping. Refrigerate; garnish with flattened gumdrops, cut to resemble holly.

 

COLONIAL SEED CAKE

Gail Moser

2 oz. (1/2 cup) poppy seeds

3/4 cup milk

3/4 cup soft butter (1 1/2 sticks)

3 eggs

1 1/4 cup sugar

1 tsp. vanilla

2 tsp. baking powder

2 cups flour

lOX sugar (use when cake is cooled)

 

Combine poppy seeds and milk in a large bowl. Let stand at room temperature for 3 to 4 hours. Let butter and eggs warm to room temperature for easy mixing. Butter should be very soft.

 

Add remaining ingredients to poppy seeds and milk. Beat at medium speed for one minute, scraping bowl. Pour into pan. Bake at 350 degrees for 1 hour. Cool in pan on wire rack for 5 minutes. Turn out.

 

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