Raspberry Jello Poke Cake

One of my all-time favorite desserts has always been Raspberry Jello Poke Cake. I have always found the raspberry, creamy goodness to be refreshing after a well-prepared meal. The perfect combination of sweetness and fluffiness is often very satisfying! Soon, I hope that you will enjoy this wonderful experience!

Ingredients:

• 1 box of white cake mix
• 3 eggs
• Soybean Oil (or another vegetable-type oil)
• water
• 1 box of Raspberry Jello (3 oz.)
• 1 container of Cool Whip (8 oz.)

Tools

• 1 mixing bowl
• 1 medium-sized pot
• One 9 x 13 pan
• 1 wooden spoon
• 1 glass measuring cup
• Buttermist Pan Spray

First, preheat the oven to 350 degrees Fahrenheit. Now, take your mixing measuring cup and fill it with 1/2 cup of Soybean Oil and pour it into your mixing both. Then, fill your measuring cup with 1 cup of water and pour it into the mixing bowl. Now, take the three eggs, crack them, and add them to your oil/water mixture.

It is now time to add the white cake mix into the mixing bowl. With the wooden spoon, stir mixture for 2 minutes or until batter is thick.

Pour your batter into the 9 by 13 pan. With the wooden spoon, evenly spread the batter around the inside of the pan.

Once the oven is fully preheated, put the pan in and bake for 34-38 minutes, or until cake is fully done. (Insert a toothpick into the center of the cake and if it comes out clean, its done!)

Put the medium-sized pot on the oven and fill the measuring cup with 1 cup of water. Pour the water into it and bring it to a boil. When water reaches the boiling point, remove from heat and slowly add and stir in the raspberry jello. Next, move the jello mixture from the pot into a measuring cup.

With the end of your wooden spoon, poke several light holes all over the face of the cake. Make sure that they are not too deep. Now, pour the jello mixture from the measuring cup and evenly distribute it on the face of the cake. When done, put the cake in the refrigerator for about 30 minutes to help cool it down.

After about 30 minutes, it's time to take your cake out of the refrigerator. Open your Cool Whip container and using the wooden spoon, spread it evenly on the face of the cake. Put back in the refrigerator until ready to serve.

Congratulations! Your Raspberry Jello Poke Cake is done! With a knife, you may cut it into as many slices as you prefer. Now sit back, relax, and enjoy!