 Amy’s Louisiana Kitchen From Union Parish
Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.
LIME JELLO POKE CAKE
- 1 cup (2 sticks) BUTTER
- unsalted 2 cups granulated
- SUGAR
Cream together with a mixer on low speed for 5 minutes. Add 3 LARGE EGGS one at a time until incorporated.
In a measuring cup mix the following wet ingredients:
- 1-1/4 cups BUTTERMILK
- 2 Teaspoons PURE VANILLA EXTRA
In another bowl mix the following dry ingredients:
- 2-1/2 cups ALL PURPOSE FLOUR
- 1/2 teaspoon BAKING POWDER
- 1/2 teaspoon BAKING SODA
- 1/2 teaspoon SALT
On low speed while the mixer is running add 1/3 the FLOUR mixture and 1/3 the BUTTERMILK mixture alternating each and ending with the flour mixture.
Pour into a 9 X 13 inch greased baking dish. Bake at 350 degrees F / 176 degrees C for 30 minutes until a toothpick inserted into the middle of the cake comes out clean. Let cool 30 minutes. With a large fork poke holes into the cake about 1 inch apart all over and all the way thru.
Then to a 3 ounce (85 g) box of LIME JELLO in a bowl add 1 cup of boiling water and stir for 2 minutes or until dissolved. Add 1/2 cup ice water and pour on top of the cake. Let the cake cool for 2 hours in the refrigerator. Whisk the following together to make the TOPPING: (I used my whisk attachment on my mixer)
- 2 cups HEAVY CREAM
- 1 tablespoon SUGAR
- 2 teaspoons VANILLA EXTRACT
Spread on top of the cake.
Slice and serve.
Keep refrigerated and covered.
