Jelly poke cake
Directions
- 1Add two packets of butter cake mix to a large glass bowl.
- 2Follow the packet instructions for how many eggs, oil, butter, or milk you need to add.
- 3Add 4 teaspoons of custard powder to the mix.
- 4Mix all the ingredients with a hand mixer until well combined.
- 5Pour the mixture into a lined baking tray.
- 6Spread it out evenly with a spatula.
- 7Pop it in the oven at 160 degrees Celsius for about 30 to 35 minutes or until cooked through.
- 8While the cake is cooking, prepare the jelly by adding a packet of raspberry jelly to a measuring jug with hot water, as per packet instructions, to make about 500ml of jelly.
- 9Whisk the jelly until dissolved and let it cool on the bench.
- 10Once the cake is done, pull it out of the oven and use a chopstick to poke holes all over the cake.
- 11Pour over your jelly mix nicely and slowly so it seeps through those holes.
- 12Pop the cake into the fridge for an hour or two to chill and set.
- 13Create a whipped cream icing by combining 300ml of thickened cream, 4 to 5 tablespoons of icing mixture, and a dash of vanilla in a bowl.
- 14Whisk until it creates stiff peaks, about 4 to 5 minutes.
- 15Grab your cake out and spread your icing smoothly and evenly over the top.
Ingredients
- 2 packets butter cake mixes
- eggs
- oil
- butter
- milk
- 4 teaspoons custard powder
- 1 packet raspberry jelly
- 300 ml thickened cream
- 4 tablespoons icing mixture
- 1 dash vanilla
Equipment
large glass bowlhand mixerbaking trayspatulachopstickcooling rack
Tips
- Adding custard powder will add a lot of flavor to the cake mix.
- Pour the jelly mix slowly over the cake to ensure it seeps through all the holes.
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