Unpacking History One Discovery at a Time
Growing up our pantry was always stocked with cake mix, brownie mix, jello pudding and chocolate chips. Oh we had other things in there like canned spinach and creamed corn but really, what did I care about those things as a 9 year old! The flour was kept in a Tupperware container on the top shelf above the dish washer. As were all the baking necessities including sugar, vanilla, Karo syrup and baking powder.
Mom did a lot of baking. By the time I was 10 I was baking too, and my sister Gail continues the tradition and is the baker in our family now. Her pies are killer. If I’m lucky, she’ll do a guest blog and share her pecan pie recipe one Friday.
Gail was here in Seattle this past week. We had a ton of fun visiting the Space Needle and walking through the Olympic Park Sculpture Garden. We also spent a lot of time doing some minor home repairs and teaching me how to use an angle cutter to remove finishing nails. But that’s a different blog post.
We did some reminiscing too, and during that conversation the topic of jello pudding cakes came up. OH MY WORD werethose good. The recipe is super easy and the cake looks really fun and tastes moist and yummy. It was a big hit at the Girl Scout and Camp Fire Girl meetings. Adults loved it too. There’s a lot of chilling in this recipe so you might want to make yourself an adult beverage of choice and do some chillin’ of your own.
Prep Time: 20 Minutes Total Time: 50 Minutes Serves 10
1 Bake cake according to package directions in 13 x 9 pan (use all egg whites).
2 Cool in the pan
3 Dissolve jello in boiling water – I like to use a
4 Poke holes all over cake with large utility fork.
5 Pour or spoon jello evenly over cake
6 Refrigerate at at least 2 – 3 hours so cake is chilled and firm
7 Prepare pudding as directed on package for pudding.
8 Chill the pudding until nice and cold
9 Spread pudding evenly over cake.
10 Chill some more
11 Spread Cool Whip over top of cake and garnish with strawberries.
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