Fridge Cake Mix, Cherry Bomb

Short Description

Duff Goldman Cherry Bomb Cake Mix, 21.25 OzSugar, Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Reduced iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening Blend ( First: Preheat oven to 350 degrees F. Generously grease one 13 x 19 in (33 x 22. 9 cm) pan and dust with flour or spray with non-stick cooking spray. Mix: In a large bowl, combine cake mix, 1-1/3 cups water, 2 tbsp. oil, and 3 large egg whites (no yolks) until moistened. Beat 2 minutes at medium speed or 450 strokes by hand. Pour batter into pan. Bake: Bake at 350 degrees F for 32-35 minutes (over 3500 ft. altitude: 30-34 minutes), or until an inserted toothpick comes out clean. Cool the cake for at least 15-20 minutes. For best results, allow cake to cool completely. Pour: Using a fork (a plastic fork works best), poke holes at 1/2 inch intervals over the cake's surface. Holes should not go all the way through to the bottom of pan. In small bowl, add 1 cup of boiling water to gelatin mix; stir 2 minutes until completely dissolved. Next, stir in 1/2 cup of very cold water. Slowly and evenly pour warm liquid gelatin over the entire cake surface, making sure to fill all holes. Chill: Cover pan with plastic wrap and chill the cake in refrigerator for about 2 to 3 hours, or until gelatin is firm. Serve: Spread a whipped topping over the surface of chilled cake (standard frosting is not recommended). Garnish with cherry pie filling, maraschino cherries or colorful candy sprinkles and serve. Cover an store remaining cake in refrigerator. Individual results may vary. For cupcakes: Prepare batter as directed. Spoon batter into each cupcake liner until they are about halfway full (makes 24-30 cupcakes). Bake at 350 degrees for 21-24 minutes (over 3500 ft. altitude: 14-19 minutes). Cool in pans, then pierce tops with a fork. Gently spoon prepared liquid gelatin over cupcakes. Chill as directed above then spread with whipped topping.

Long Description