February 24, 2006, Newsletter Issue #53: Chocolate Cherry Refrigerator Sheet Cake
Tip of the Week
1 pkg cherry gelatin
1 pkg deep chocolate cake mix
Topping:
1 envelope whipped topping mix
1 pkg chocolate instant pudding mix
1 1/2 c cold milk
Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 9x13 inch pan. Cook cake 20-25 minutes. Poke deep holes through top of warm cake
(while still in the pan) with a meat fork or toothpick. Space holes about one inch apart. Slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.
In a chilled, deep bowl, blend and whip topping mix, instant pudding and cold milk until stiff (3-8 minutes). Immediately frost cake. Cake must be stored in refrigerator and served chilled.
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