From Memorial Day to 4th of July, summer presents many opportunities to recognize those who serve our country and to celebrate the freedom our country offers.
My son serves in the Army, and I am very proud of him. Even though we are oceans apart, finding ways to recognize the sacrifice he and others are making is important to me.
This red, white, and blue poke cake is a favorite of my son's and is an old family recipe that my grandmother used to make. I have perfected it through the years by adding flavor and richness with Challenge Butter and a surprisingly light and creamy cream cheese frosting. Enjoy!
Red, White, and Blue Poke Cake
- 1 box (16.25 oz) moist white cake mix
- 1¼ cups water
- ½ cup (1 stick) Challenge Unsalted Butter, melted and cooled
- 3 egg whites
- 3 oz package blueberry flavored gelatin
- 3 oz package strawberry flavored gelatin
- 2 cups boiling water, separated
- 1 tub whipped topping, thawed
- 1 package (8 oz) Challenge Cream Cheese, softened
- ¼ cup powder sugar
- 1 cup each fresh sliced strawberries and blueberries
Preheat oven to 350°F.
Grease the bottoms and sides of two 9 inch round baking pans with butter.
Add cake mix, water, melted butter and egg whites to a large mixing bowl. Beat until combined on low speed, then beat on medium for 2 minutes. Divide batter between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
Cool cake layers for 10 minutes and remove from pan. Wipe pans clean with a paper towel and place layers back into pans.
Add 1 cup of boiling water to two bowls. Stir in a package of gelatin to each bowl of water. Stir until completely dissolved.
Using a fork, poke holes in cake at ½ inch intervals.
Pour blue gelatin slowly over the first layer. Repeat using the strawberry gelatin on the second layer. Place cake in the refrigerator for 3 hours to set.
To create frosting, combine whipped topping, cream cheese and sugar in a large mixing bowl. Beat until smooth and creamy.
Place first layer on cake plate and spread with about ¾ cup of frosting. Carefully place second layer on top. Frost top and sides of cake. Decorate with berries for a festive look!