This cake is one of our family's favorite cakes. I learned to make it back in 2002 during our first year of marriage. I taught myself how to make it, without the use of a cookbook or someone telling me what to do. The inspiration came from one of my ex co-workers who showed up to work one morning with this gorgeous cake. I asked her what was in it and she replied, "cake mix, Jello, and whipped cream." I was shocked. I thought it just wasn't possible for a beautiful cake like that to only have 3 ingredients. But it was true. The following month, I decided to duplicate that recipe on my own....remembering what this lady had told me.
The results were out of this world! This ended up being one of Husband Man's favorite cakes, coming in second to the homemade German Chocolate Cake I make for his birthday every year ;) My children also love this cake as well. I assume it has something to do with the Jello and whipped cream ;) You can use any flavor of cake mix and pair it with any flavor of Jello. We've done yellow cake with strawberry Jello.....white cake with strawberry or cherry Jello....white cake with orange Jello...yellow cake with orange Jello....etc, etc, etc. The possibilities are endless. In the picture up above, I used a boxed white cake mix but this recipe will work wonderful with homemade cake mixes as well. This has become a family favorite in our house and we hope it will become one in yours ;)
Strawberry Jello Cake
(makes one 13x9 inch rectangle cake)
1 boxed cake mix (any flavor) or recipe for homemade cake mix (any flavor)1 little box of Instant Jello (any flavor)
1 small tub of Cool whip
1 small box of Jello Instant Pudding (any flavor) (optional)
1. Make and bake the cake as directed on the box or in the recipe
2. Once cake is finished baking, let it cool to room temperature.
3. With a fork or knife, poke holes into the cake, making sure to get the sides and the middle.
4. Mix the Jello with 1 cup of hot water and 1 cup cold water. Stir until dissolved.
5. Take the Jello liquid and pour half of it over the cake. Let it sink in....then pour a little more in.
6. Place the cake in the refrigerator to chill for a couple of hours.
7. Make the instant pudding as directed on the package. When it starts to thicken up, fold the Cool Whip into it until well mixed.
8. Spread over the cake and let it chill for a few more hours. If you do not want pudding, then spread the plain Cool Whip over the cake and let it chill for a few more hours.
9. Garnish with chopped nuts, shredded chocolate, or strawberries.