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Jello Cake Recipe?
On Sat, 22 Nov 2003 14:45:13 -0800 (PST), (Judy)
wrote:
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>I made an unusual Jello cake last week for my g/f's birthday. Rummaged
>through the cupboards and came up with this idea.
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>Carmelized Apricot Jello Bundt Cake
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>For the glaze topping:
>----
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>3/4 cup brown sugar
>1 stick Butter
>1/2 tsp. cinnamon (1 tsp. would be better)
>chopped nuts would be nice
>1/2 pkg re- hydrated apricots, cut into halves
>---
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>For the cake batter:
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>1 box Buttery Yellow Cake Mix
>3 Eggs
>1 stick Butter (i used 1/2 cup tub margarine, since the topping was so
>rich)
>1 pkg dried apricots, quartered & re- hydrated
>1 1/3 cups water
>---
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>For the Jello:
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>1 box Apricot flavored Jello brand gelatin
>(i used a small box)
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>Preheat oven to 350 degrees F. Melt stick of butter in small saucepan,
>and then stir in brown sugar. Sprinkle with cinnamon.
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>Grease and flour Bundt cake pan. Place apricot halves along the bottom,
>then brown sugar glaze.
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>Next, Add quartered apricot halves to the cake mix batter. (you can use
>the left over liquid in your jello). Mix well.
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>Pour cake batter into bundt cake pan. Bake at 350 degrees until done,
>50 mins. or so. Let cake cool for 15 min.
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>While cake is cooling off, boil water for the apricot jello. (i used a
>pyrex cup, and was able to add to the lefover apricot water). Let jello
>dissove for 3 min. in the hot water, then add a cup of cold water, and
>stir well. Next, poke several holes with the end of a wooden spoon
>handle into the bottom of your bundt cake. Pour apricot jello over the
>holes. (a small funnel might help you to be more precise).
>Refrigerate bundt cake for at least 2 hours, with a serving plate
>upside- down over top, then wiggle around it to loosen welll with a cake
>knife. Flip cake over and hope for the best!!! The cake only stuck in
>one spot. The apricots stuck more.
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>This cake did turn out just lovely, though! My g/f has one of those
>pressurized whip cream dispensers, so we had real whipped cream. It was
>very pretty on her glass cake stand, glistening, and very moist.
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>It must be kept in the refrigerator.
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>I'd appreciate any suggestions on improving my impromptu cake recipe..
>i'm thinking less water in the Jello might be helpful.
>
>Using Apricot brandy is another idea..
>Some kind of nuts, pecans & ... hazelnuts? Hmm, what else??
>
>~judy  )
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