This was the first recipe I helped my mother to make. When I was a kid, she did all the baking and my father did all the cooking. Given that he didn’t trust me with a rusty butter-knife, I never got a chance to cook as a child; however, Mom let me help with baking all the time. I remember that Mom got a 13x9x2 covered aluminum specifically for the Poke Cake; since it has that fluffy Cool-Whip icing on top, it needs a protective cover when it’s stored in the fridge. B. and I still have that pan, and we still use it for (among other things) Jello Poke Cake.
Jello Poke Cake
recipe courtesy of Food.com
1 (18 1/4 ounce) packages white cake mix
egg, water, oil as needed to make cake
1 (3 ounce) packages raspberry Jell-O gelatin
1 cup boiling water
1/2 cup cold water
8 ounces Cool Whip
Bake cake according to package directions. Cool completely.
Poke cake with a fork. Mix jello with boiling water until dissolved. Mix in cold water. Pour over cake. Top with cool whip. Keep in refrigerator.