Strawberry Jello Pound Cake |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a variation of a Lemon Jello Pound Cake I found on another recipe site. I'm experimenting with cake decorating/sculpting, and it carves rather nicely. It called for lemon jello instead of strawberry, lemon extract instead of vanilla, and apricot nectar instead of orange juice. I will continue to experiment with different flavors of jello, extracts, and juices. I would like to encourage you to do the same and post your variations in your reviews. NOTE: For my purposes, I used cupcake tins for my layers, so I've set the servings accordingly. I have since tried strawberry-banana nectar, and I like it much better for the strawberry flavor. If you want to try what's been reviewed or can't find the nectar, try the OJ. It's just got a little bite to it where the nectar is a more mellow flavor. Ingredients:
1 (16 ounce) package poundcake mix |
4 eggs |
1/4 cup oil |
1 teaspoon vanilla extract |
3/4 cup strawberry-banana nectar |
1 (3 ounce) package strawberry jell-o gelatin dessert |
Directions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large bowl and mix about 3 minutes.
3. Spray the pan(s) of your choice with non-stick cooking spray.
4. Pour batter into pan(s).
5. Bake at 350 until sticking a toothpick or wooden skewer in the center comes out clean. Length of time will vary according to the type of pan you are using, but mini cupcakes will typically require a minimum of 10 minutes, regular cupcakes a minimum of 20 minutes, and larger pans ranging from 30-45 minutes.
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