Gâteau poke rouge, blanc et bleu

Ingrédients

• 1 box white cake mix
• eggs (according to the box mix)
• vegetable oil (according to the box mix)
• 1 3 ounce strawberry JELLO mix
• 1 3 ounce berry blue JELLO mix
• 1 1/2 cups boiling water
• 1/2 cup cold water
• 2 8 ounce frozen whipped topping (like Cool Whip)
• 3 tablespoons sprinkles

Préparation

1. 1

   Preheat your oven to 350°F and prepare a 9 x 13-inch baking dish with cooking spray.

2. 2

   Prepare the cake using the instructions and ingredients on the cake mix box. Bake for 30 minutes or until a cake tester or toothpick comes out clean.

3. 3

   Allow the cake to cool for 15 minutes in the baking dish on a cooling rack. Use a chopstick or fork to poke holes evenly in rows across the top of the cake.

4. 4

   Once you have poked the holes, place each jello mix into separate bowls. Then add ¾ cup of boiling water to each bowl and stir until the solution is well mixed. Then add ¼ cup cold water to each jello bowl and stir until thoroughly mixed.

5. 5

   Then using a squeeze bottle, measuring cup, or spoon, carefully pour the jello liquids into the holes alternating berry blue and strawberry jello by row, creating alternating rows of blue and red over the cake. Use enough jello liquid to penetrate down into holes in the cake.

6. 6

   Once you have completed filling the holes with jello, allow the cake to cool for an additional 10 - 20 minutes in the refrigerator.

7. 7

   Once the cake has completely cooled, use a spatula to spread the whipped topping over the top. Return your cake to the refrigerator.

8. 8

   Allow your cake to chill in the refrigerator for 4 hours. Once cooled, add your favorite patriotic sprinkles.

9. 9

   Serve chilled, and ENJOY!