Ingredients
Units
Scale
- 1 yellow sheet cake bake according to package directions or recipe
- 3 ounces cherry Jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 lime (will need about 2 tablespoons juice)
- 12 ounces white frosting
- 3 drops green food coloring
- 2 drops yellow food coloring
Instructions
- When cake is baked and cooled, use the end of a wooden spoon or a chopstick to poke holes all over the cake about an inch apart.
- Add Jello powder to boiling water, and stir for about two minutes until dissolved completely. Stir in cold water and juice of half the lime (about a tablespoon). Evenly pour liquid Jello mixture all over cake. Refrigerate for 2-3 hours.
- Stir together frosting, juice of the other half of lime (about a tablespoon), and food coloring. First, spread a small amount of frosting over the cake, pressing it into all the holes. Evenly spread the remaining frosting over the cake, and serve.
Notes
- Feel free to use homemade cake and a basic buttercream frosting instead if you prefer.
- I used gluten-free cake mix, which makes a 9″ cake. If using a standard cake mix, this recipe will work with a 9 x 13″ cake as well.
- Prep Time: 20
- Passive Time: 240
- Cook Time: 40