This cake is fantastic to have all year long – but I use it primarily in the summer because it’s kept refrigerated so it’s nice and cool.
Original recipe makes 1 – 7×11 inch cake
1 (18.25 ounce) package marble cake mix
1 (3 ounce) package strawberry flavored Jell-O®
1 cup boiling water
1 (1.3 ounce) envelope whipped topping mix
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 teaspoon vanilla extract
- Prepare and bake marble cake as directed on the box.
- Poke holes in the cooled cake with a fork. Dissolve the strawberry gelatin in 1 cup boiling water. Pour the gelatin over the cake, and refrigerate for 2 1/2 hours.
- Combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl. Mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading. Frost the cake, and serve. Store any leftovers in the refrigerator.
Calories: 211 kcal
Carbohydrates: 43.1 g
Cholesterol: 3 mg
Fat: 2.7 g
Fiber: 0.8 g
Protein: 3.2 g
Sodium: 387 mg