Strawberry Poke Cake With Cream Cheese Frosting
Cool completely before frosting Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray.Prepare cake mix and bake according to package directions.In a large, cold metal bowl, using an electric mixer, beat cream cheese and butter until smooth and creamy.In a medium bowl, stir together strawberry gelatin and boiling water until dissolved.If baking in 9x13 pan, simply allow to cool in pan.Check for doneness by inserting a toothpick into the middle of the cake.Cool completely before frosting Instructions.Homemade vanilla pudding makes this cake soft, moist, and flavorful.
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Beat the ingredients for a few minutes, scraping the bowl once or twice until the mixture looks light in color and fluffy Preheat oven to 350 °F.Lightly grease 2 (9-inch) round cake pans.If using two round pans, allow to sit for ten minutes before turning out of pans to cool completely.Lastly, cover the cake with plastic wrap and refrigerate for about three hours Grease a 9x13 inch baking dish.Mix together until jello mix is dissolved.
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When the cake is done baking poke holes in the cake with a the handle end of a wooden spoon.Let the cakes cool in pans for 10 minutes, then carefully remove from pans and allow to cool on a wire rack.Grease and flour three 9 inch round pans.Without fully cleaning the mixer bowl, cream room temperature butter and 1 cup sugar until fluffy.Cook over medium heat, stirring continuously, until it begins to boil.
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