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Strawberry Poke Cake













Strawberry Poke Cake

Ingredients:
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (4-serving size)  Strawberry Flavor Gelatin
1/2 cup cold water
1 tub (8 oz.) Whipped Topping, thawed

Method:

PREPARE cake batter and bake as directed on package for 13x9-inch baking pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.

STIR boiling water into dry gelatin mix in small bowl 2 min. until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours.

FROST cake with whipped topping. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

Kitchen Notes: I like to use double the amount of whipped topping because we like a thick layer.

Makes 16 servings

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