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Red, White and Blue Poke Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  • Ingredients

  • 16.25 ounce Moist White cake mix

  • 1 ¼ cup of water

  • 1/2 cup of melted unsalted Challenge Butter, cooled

  • 3 egg whites

  • 3 ounce package of blue berry flavored gelatin

  • 3 ounce package of strawberry flavored gelatin

  • 2 cups of boiling water, separated

  • 1 thawed tub of whipped topping

  • 8 ounces of Challenge Cream Cheese, softened

  • ¼ cup of powder sugar

  • 1 cup each of fresh sliced strawberries and blueberries

 

Directions

  1. Preheat oven to 350.

  2. Grease the bottoms and sides of two 9 inch round baking pans.

  3. 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.

  4. Divide batter between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.

  5. Cool cake layers for 10 minutes and remove from pan. Wipe pans clean with a paper towel and place layers back into pans.

  6. Add 1 cup of boiling water to two bowls. Stir in a package of gelatin to each bowl of water. Stir until completely dissolved.

  7. Using a fork, poke holes in cake at ½ inch intervals.

  8. 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.

  9. To create frosting, combine whipped topping, cream cheese and sugar in a large mixing bowl. Beat until smooth and creamy.

  10. 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!

Serves 16

 

 

 

 

 

 

 

 

 

 

 

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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