TIPS
If desired, garnish the top of the cake with maraschino cherry halves that have been drained and patted dry with paper towels.
If desired, use a white cake mix in place of the cherry chip cake mix.
MAKES 1 (9 X 13-INCH) CAKE
Roxanne’s daughter, Grace, almost always chooses chocolate cake—that is, until she taste-tested Cherry Almond Poke Cake. She gave this recipe “two thumbs up” and wanted to make sure that Roxanne did not give any samples away to neighbors or friends. This is how the recipe made it into the “permanent, must make again” recipe file.
Nonstick cooking spray
1 (15.25- to 18-ounce) box cherry chip cake mix
Eggs, oil, and water as directed on the cake mix box
1 teaspoon pure almond extract
1 cup water
1 (3-ounce) box cherry gelatin
½ cup cold water
1 (8-ounce) tub frozen whipped topping, thawed
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside.
Prepare the cake batter according to the package directions. Stir ½ teaspoon of the almond extract into the batter. Bake according to the package directions for a 9 x 13-inch cake.
Place the cake on a wire rack to cool for 10 minutes.
Poke holes evenly over the baked cake using a drinking straw.
Place the 1 cup water in a 4-cup microwave-safe glass bowl. Microwave on High (100%) power for 2 to 3 minutes, or until the water comes to a boil. Stir the gelatin into the water until it is dissolved. Stir in the ½ cup cold water. Pour the gelatin mixture evenly over the cake. Cover and refrigerate the cake for 1 hour.
Stir the remaining ½ teaspoon almond extract into the whipped topping. Frost the cake with the whipped topping. Cover and refrigerate the cake for at least 1 hour or up to overnight before serving.
TIPS
If desired, garnish the top of the cake with maraschino cherry halves that have been drained and patted dry with paper towels.
If desired, use a white cake mix in place of the cherry chip cake mix.