
In times of trouble, I do what most women do - I turn to baked goods. Today I made my husband's favorite cake. I thought he was crazy when he told me about this cake when we first started dating. His mom made it all the time when he was growing up. I though she was crazy for pouring Jello on perfectly good cake until I tried it. It is the perfect summer dessert: cool, light and fresh. Yet it is still cake! Love it.
I have been making this cake for about 10 years now and I have always used box white cake. Since I have been baking a bit more in recent years, I have discovered a cake recipe that was terrible as a plain white cake but perfect for this application. Here is my modified cake recipe (from the Better Homes and Gardens big red checked book of doom) with instructions and pictures of how to turn it into a Jello Cake.
Oven Temp: 350
Time to bake:30-35 minutes, until a toothpick comes out clean.
Time to bake:30-35 minutes, until a toothpick comes out clean.
2 cups Bread flour
(it has more protein in it than all purpose so it makes a sturdier cake)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter
( you could use shortening for a whiter cake, but why?)
1 3/4 cups sugar
1 tablespoon vanilla
4 egg whites
1 1/3 cups buttermilk
( I never had this stuff in the house until I tried Alton Brown's pancakes. We have it all the time now.)
(it has more protein in it than all purpose so it makes a sturdier cake)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter
( you could use shortening for a whiter cake, but why?)
1 3/4 cups sugar
1 tablespoon vanilla
4 egg whites
1 1/3 cups buttermilk
( I never had this stuff in the house until I tried Alton Brown's pancakes. We have it all the time now.)
1.Cream butter, sugar and vanilla until well combined. Add in the egg whites and mix for a while - until very smooth. Add the dry ingredients alternately with the buttermilk. The key is to have a nice smooth batter. If you are using a stand mixer, allow the batter to beat an extra 5 minutes. This is an Alton Brown trick that makes the smoothest, most velvety cakes.
2. Pour into a greased 9 x 13 pan and bake. Cool appropriately when finished baking.
3. Take a straw and poke holes all over the cake. I know, cake torture. There is an upside - a delicious stream of cake forms in the straw for you to eat when you are done poking it.
4. Make the liquid jello. Any flavor will do. Follow the instructions on the box - usually add a cup of boiling water, stir, stand for 2 minutes, add a cup of cold water, stir. Now you are ready to pour.
5. Pour the liquid Jello onto the cake. My husband remembers his mom using a funnel. I used to panic about getting equal amounts in each hole. Truth is it doesn't matter. This cake is sturdy enough to take the fluid. I pour the jello slowly over the cake, making sure to hit each hole, but I don't stress over it.
6. Chill in the refrigerator for at least 2 hours, but 4 is better.
7. Serve topped with whipped cream. When serving this, it is best straight from the fridge. Treat it like you would an ice cream cake - by that I mean this probably isn't the best desert to take to a picnic.
Dieters beware: This cake is so light in taste that it is very easy to eat more than you think you have eaten! Consider yourself warned!
2. Pour into a greased 9 x 13 pan and bake. Cool appropriately when finished baking.

3. Take a straw and poke holes all over the cake. I know, cake torture. There is an upside - a delicious stream of cake forms in the straw for you to eat when you are done poking it.4. Make the liquid jello. Any flavor will do. Follow the instructions on the box - usually add a cup of boiling water, stir, stand for 2 minutes, add a cup of cold water, stir. Now you are ready to pour.
5. Pour the liquid Jello onto the cake. My husband remembers his mom using a funnel. I used to panic about getting equal amounts in each hole. Truth is it doesn't matter. This cake is sturdy enough to take the fluid. I pour the jello slowly over the cake, making sure to hit each hole, but I don't stress over it.
6. Chill in the refrigerator for at least 2 hours, but 4 is better.
7. Serve topped with whipped cream. When serving this, it is best straight from the fridge. Treat it like you would an ice cream cake - by that I mean this probably isn't the best desert to take to a picnic.
Dieters beware: This cake is so light in taste that it is very easy to eat more than you think you have eaten! Consider yourself warned!



















































