1-2-3 Cherry Poke Cake

1 16 ounce loaf frozen pound cake — thawed
cup boiling water
1 package Jell-O Cherry Flavor Gelatin — (3 oz.)
1 cup cold water
1 ounce Baker’s Semi-Sweet Chocolate
2 cups thawed Cool Whip Whipped Topping — divided
1 cup cherry pie filling — divided

Remove foil lid from cake package. (Do not remove cake from pan). Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.

Add boiling water to gelatin mix in small bowl; stir 2 minutes until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate. (See tip).

Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup Cool Whip; cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining Cool Whip.

Garnish with remaining pie filling and chocolate curls.

Per Serving (excluding unknown items): 2344 Calories; 96g Fat (37.4% calories from fat); 26g Protein; 337g Carbohydrate; 2g Dietary Fiber; 507mg Cholesterol; 1718mg Sodium. Exchanges: 19 Fat; 22 Other Carbohydrates.

How to Make Chocolate Curls
Microwave chocolate on HIGH a few seconds to warm it slightly. Draw vegetable peeler slowly over flat bottom of chocolate to form thin curls. Place on waxed paper-covered plate. Refrigerate until ready to use.

Make Ahead
Dessert can be prepared ahead of time. Refrigerate up to 12 hours before serving.


Norpro 1934 Stainless Steel 14-inch Skewers, Set of 6

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