SANDRA'S ICE BOX STRAWBERRY POKE CAKE

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A perfectly delightful and flavorful cake that's incredibly scrumptious!

This dessert can easily be made a day ahead of when you plan to serve it
or deliver to your favorite function...


Servings (12)
Prep: 20 Mins.
Bake: 30 Mins.

INGREDIENTS

Jello
1 (3-oz. pkg. - small box) Sugar Free Strawberry Jello
1 cup boiling water

Cake
2 large eggs
1 cup water
1/2 cup Mazola oil
1 (5.3-oz. container) Strawberry Chobani Greek Yogurt
1 teaspoon vanilla extract
1 (15.25 oz. box) Betty Crocker Delights Super Moist French Vanilla Cake Mix

Strawberry Frosting
2-1/2 cups confectioners' sugar, sifted
4 tablespoons unsalted butter, at room temperature
1/2 cup Yakutat Wild Alaska Strawberry Jam
2 heaping tablespoons sour cream
1 teaspoon vanilla extract
1-2 tablespoons water (or enough until your desired consistency is reached)
Optional: Red organic food coloring gel

METHOD

Preheat oven to 350 degrees. Spray a 9x13" glass baking dish; set aside.

In a glass 2-cup measure, pour 1 cup of boiling water, add jello and stir to dissolve; set aside.

In a medium bowl, beat the eggs, add the water, oil, yogurt and vanilla extract and beat (using a hand mixer) to combine. Add the dry cake mix and beat to combine, for 2 minutes. Pour batter evenly into prepared baking dish, and gently tap to release air bubbles and assist to level cake.

Bake for 30 minutes in the preheated oven, turning half way through, until a toothpick inserted in center comes out clean. Place cake, while in baking dish, onto a baking rack to cool completely. 

Once cooled, poke the cake using a wooden skewer about 1/2" apart from top to bottom. Give the jello a final stir and slowly pour over cake surface (avoid the edges of cake).  Place the cake in the refrigerator to solidify the jello for 2 hours.

Meanwhile, prepare the frosting by sifting the confectioners' sugar in a sieve placed over a medium bowl. Add the butter, vanilla extract, strawberry jam, sour cream and water. Use a hand mixer to combine, adding water 1 tablespoon at a time until your desired consistency is reached.  Add a few squirts of red organic food coloring gel, if desired.

Frost cake surface, while in baking dish, cover, and return to refrigerator after serving to store remaining cake. ~ Enjoy!




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