Jell-O Poke Cake
Calories 207 (32% from fat)
Fat 7 gram
Saturated Fat 2.6 gram
Trans Fat 0 gram
Cholesterol 22 mg.
Sodium 164 mg.
Carb. 28 gram
Fiber 5.6 gram
Sugar 1 gram
Sugar Alcohol 9 gram
Protein 7 gram
Ingredients
1 box (10.6 oz.) Duncan Hines Classic Yellow Cake Keto Friendly
1/2 cup water
3 large egg whites
1 large whole egg
3 Tbsp. sugar free Greek yogurt
(We used Dannon Light + Fit Zero Sugar Mixed Berry Flavored Yogurt.)
buttery cooking spray
1 package (0.3 oz.) sugar free Jell-O
(We used Jell-O Black Cherry Sugar Free 0.3 oz. Box.)
1/2 cup cold water
2/3 cup boiling water
1/2 carton (8 oz. carton) sugar free whipped topping
(We used Sugar Free Cool Whip)
This was based on a recipe popular in the 1970s, but I needed to cut way back on the sugar and make it super easy. So I grabbed a bunch of pre-made packages and threw them together. You can choose any flavor of sugar-free Jell-O and sugar-free yogurt that strikes your fancy.
1. Preheat oven to 350 degrees Fahrenheit.
2. Pour the cake mix and 1/2 cup of water into a large mixing bowl and set aside.
3. Whisk together the egg whites, whole egg, and yogurt in a medium-sized mixing bowl.
4. Stir that mixture into the cake mix until combined.
5. Lightly coat an 8x8 baking pan with buttery cooking spray.
6. Pour the cake mix into the pan and bake for 28-32 minutes.
7. While the cake is baking, combine the Jell-O, 1/2 cup of cold water and 2/3 cup of boiling water. Mix together and set aside. (Remember, you can use any flavor of sugar free Jell-O you want here.)
8. When the cake is done, let it sit for 30 minutes.
9. Then poke holes in the cake with the end of a wooden spoon.
10. Pour the Jell-O mixture over the top. The cake should absorb any excess.
11. Put the cake in the refrigerator and let it firm up over 4 hours or overnight.
12. Cover the top of the cake with 1/2 of the Cool Whip tub, cut into 9 pieces and serve.
Yield: 9 Servings
