Easy strawberry cake is a snap to make - OCRegister

By Carlo Vigos

Laguna Woods Globe cooking columnist

My children, Angela and Johnny, were both born in the ’70s and so was the rainbow poke cake that was published by Jell-O. I would make this super easy cake for birthdays as they grew up.

Those were the days when we would have dessert every day, and this moist cake would last several days.

My favorite flavor was strawberry red. Any flavor of Jell-O can be used as an alternative. To make it more festive, you can add fresh fruit to garnish the Cool Whip topping or even decorate with candy hearts.

• Carla Vigos, Laguna Woods Globe cooking columnist (Courtesy photo)

• In this strawberry poke cake, holes are poked around the top of the cake and hot Jell-O is poured all over it to make a beautiful design. Laguna Woods Globe cooking columnist Carla Vigos gives the recipe. (Courtesy of Jeff Sinclair)

Strawberry Poke Cake

INGREDIENTS

1 white cake mix

3-ounce package of strawberry Jell-O

1 cup of water

8-ounce carton of Cool Whip

DIRECTIONS

Make the cake following package directions in a 13×9-inch pan. Let cool.

Take a fork or, for bigger holes, the end of a wooden spoon and poke holes on the top of the entire cake.

In a measuring cup dissolve the Jell-O in 1 cup of boiling water and then pour over the cake equally. Place in the refrigerator for at least two hours.

Frost with Cool Whip and garnish as desired.

For questions or comments, email cjvigos@yahoo.com.

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