how do you make the cake with holes poked in it and jello pored in?!

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From Cook's Illustrated

Ingredients:
3 cups frozen strawberries
1/4 cup sugar
2 tablespoons orange juice
1/2 cup water
2 1/4 cups all-purpose flour
1/2 teaspoon table salt
4 teaspoons baking powder
1 cup milk
6 egg whites
2 teaspoons vanilla extract
1 3/4 cups white sugar
12 tablespoons butter, at room temperature
2 tablespoons strawberry gelatin
1 cup frozen strawberry
2 tablespoons sugar
whipped cream

Method
Combine 3 cups strawberries, 1/4 c sugar, orange juice and water in a saucepan. Cover and cook over medium heat until strawberries break down and become soft. (Strawberries do not need to be thawed before beginning.).

Preheat oven to 350°F Butter and flour a 13x9x2" baking pan.

In a large bowl, whisk together flour, salt and baking powder.

Whisk together milk, egg whites and vanilla, just until egg whites are broken up.

In the work bowl of a stand mixer (or using an electric hand beater), cream together 1 3/4 cups sugar and butter, about 3 minutes, until fluffy. Reduce speed to low. Add half the wet ingredients, then half the dry ingredients, then the remaining wet followed by the remaining dry. (This step IS important to get a nice flat cake!).

Pour batter into prepared pan. Spread evenly. Bake on middle rack of preheated oven for 35 minute.

Separate strawberry solids from liquid; set the solids aside. Add gelatin powder to liquid. Stir well and let stand until cake is baked.

When done, set cake on a baking rack and let cool at least one hour. Using a large skewer, poke cake about 50 times. Do not poke all the way to the bottom, or the gelatin will run underneath. Pour gelatin all over the top of the cake. Refrigerate 3 hours, or up to 1 day in advance.

Combine reserved cooked strawberry solids with 1 c frozen strawberries and 2 tbsp sugar in the work bowl of a food processor. Pulse until it has the consistency of strawberry jam. Spread evenly over top of cake. Spread cake with whipped cream.

Poke holes with a fork or a pair of chopsticks when the sheet cake gets cool. Holes should not go all the way through cake to the bottom of the pan. The entire cake should be perforated this way with holes every 1/2 - 3/4 inch (1-2 centimeters).
4 Pour cooled gelatin liquid evenly over entire cake. Holes in the cake allow gelatin to seep into the cake
Place the cake in the refrigerator until gelatin firms, about 3-4 hours.
Spread a whipped topping over top of cake, decorate with colorful candy sprinkles (optional) and serve!

buy a white or yellow cake mix and prepare as directed on box. pour into a 9x13 pan and bakeas directed. while it's baking, prepare a big box (8 serving size, I think) as directed on box. when cake is done, immediately poke holes with a skewer or large fork all over the cake. pour jell-o evenly over cake and let cool to room temperature. then chill 6 hours. you can frost with Cool Whip if desired.
my fave combos (I spread a thawed small tub of Cool Whip on top):
white cake with orange jell-o
yellow cake with pineapple jell-o
yellow cake with lime jell-o
white cake with cherry jell-o

looooove this cake!

That is realy simple. Make the cake like you would normaly, make shur it is cooked all the way. Then take it out of the oven, let it cool in the fridge dont freez it. after it is cool take a toothpic and poke holes in the cake. I like to have them like one inch apart from each other but the more holes you have the more jello you get in the cake. after poking the holes in the cake prepar the jello you like to have in the cake. I like wight cake with strawberry jello. after preparing the jello pour it all over the cake ( cake is still in the pan that it was cooked in) make shur you hit all of the holes that you have poked. if you want more jello in the cake you can pour more in it. what I do is one box of cake to one box of jello. after pouring the jello on the cake place it back in the fridge till jello is settled. I like to let it sit over night. then place in the frezer for aprox 10-15 min so that you can get the cake out of the pan with out it ripping or falling apart. if you are going to frost it make shur it is frozen a little but not all the way. so that the cake will not fall apart when frosting. if you have any other questions you can ask or you can visit FFrecipes.com for more recipe ideas.

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