4th of July Cake!

Mom and I both agreed that we wish we would have had a solid color table cloth for a background.

I know my thousands of readers been extremely concerned by the fact that this originated as a food blog and it’s been more than two months since I last posted a recipe.  Well, you’re in luck tonight!  I found this recipe over at Dashing Dish and thought it was too cute to ignore.  As far as WW goes, it’s only 5 points.  That’s pretty good for cake.  I don’t even want to think about how much a piece of my chocolate cake is.  The cake turned out pretty well.  A couple things worth noting:  The recipe calls for Light Cool Whip (we might have actually used completely fat free).  I’ve found, in general, that fat free stuff can be kind of runny.  I don’t know if it’s because there’s no fat to hold it together, or what, but if you’re more concerned about looks than calories, go for the regular Cool Whip.  Also, it would be way faster to make without the gelatin syrup stuff.  (Side note:  I have to thank my mom because she actually made the syrup part.  She was smart enough to see that it had to sit for 2 hours before frosting and made it since I was still in Lincoln.)  Now, full disclosure, I’m not a Jell-O fan.  I had a procedure done when I was in high school where I had to fast for a couple days beforehand.  The one food I could have… yep, Jell-O.  So I took advantage of this and ate so much Jell-O, that I was sick of it within 6 hours.  So, while the gelatin syrup stuff may have been amazing, I’m kind of thinking that the next time I make it I will just slice up some strawberries to put with the frosting in between layers.  It would save time and dirty dishes.

I had a great day visiting family in York.  We grilled out and my aunt and uncle made homemade vanilla ice cream, which was the perfect compliment to the cake.  I hope you all had a great 4th of July!

 

4th of July Strawberry Blueberry Poke Cake

Ingredients

For the Cake

  • 1 Box White Cake Mix (you can also use reduced sugar white cake mix.  I think we’re going to try this next time!)
  • 5 Egg Whites (or 2 whole eggs)
  • 1/3 cup Plain fat free Greek yogurt
  • 1 cup Water

For the Strawberry Jello

  • 1 1/2 cups fresh strawberries
  • 1/2 cup Water
  • 2 tbs sugar alternative or 4 pks stevia
  • 1 tbs unflavored gelatin (or 1 pkt knox gelatin)

For the Blueberry Jello

  • 1 cup fresh blueberries
  • 3/4 cup water
  • 2 tbs sugar alternative or 4 pkts stevia
  • 2 tbs unflavored gelatin (or 2 pkts knox gelatin)

For the Whipped Frosting

  • 1 cup Cold skim milk (or milk alternative of choice)
  • 1 small pkg sugar free instant white chocolate pudding
  • 2 (8 oz) containers light cool whip (or Tru Whip, a natural alternative)
  • Optional:  additional blueberries and strawberries for decorating

Method

  1. Preheat oven to 350 degrees.  Spray two 8 inch round cake pans with non-stick spray.
  2. In a large bowl, combine cake mix, egg whites, yogurt, and water.  Beat until cake mix is smooth.  Bake cakes for 30-35 minutes, or until a toothpick comes out clean.  Let cakes cool to room temperature, but leave in cake pans.
  3. In a small saucepan, combine strawberries, water, and sweetener, and bring to a boil.  Reduce heat; simmer, uncovered for 3-5 minutes or until berries are soft enough to mash.  Place strawberries in a strainer, and mash over a bowl to remove strawberry pulp from strawberry sauce.  Dissolve gelatin in strawberry syrup, and stir.  (be sure to do this while it is still hot so the gelatin dissolves).  Let cool to room temperature.  Repeat with blueberry sauce.
  4. Use a skewer to poke holes in the top of each cake layer.  (cakes should still be in pans, and completely cooled at this point)
  5. Pour cooled strawberry syrup over one cake layer, and the blueberry syrup over the next.  Cover cake pans, and place cakes in fridge until gelatin is set, about 2 hours.
  6. To make the frosting, whisk together the milk and pudding mix until smooth.  Fold in cool whip, until smooth.  Chill frosting in the fridge until the cake is completely cooled, and ready to be frosted.
  7. Remove cake from cake pan by running a knife around the edge of pans.
  8. Remove the strawberry cake and place on a cake stand.  Spread 1 cup of the whipped topping over the cake.  Top with blueberry cake.  Frost the cake with the remaining whipped cream.
  9. Decorate with additional blueberries and strawberries if desired.
  10. Chill at least one hour before serving.  Enjoy!

Nutritional info: Serving Size: 1/16 of cake.  Calories: 187. Fat: 3 grams. Carbs: 33 g. Fiber: 1 g. Sugar: 16 g. Protein: 4 g. WW Points Plus: 5

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