 Don't you just love a good poke cake? I do, but it can be difficult to find a recipe that doesn't use a nasty boxed cake mix. Also, a lot of recipes call for just vanilla extract to add a bit of flavor. By mixing vanilla and almond extracts, you can add a bit of depth to really make this cherry poke cake extraordinary. I myself am not a big fan of coconut, but I've seen poke cake recipe variations that included a bit of coconut extract, and even a handful of shredded coconut. Feel free to play around with various flavorings. You never know what you may come up with! Anyway, enough talk. Let's get on to the recipe. Ingredients: 2 cups all-purpose flour 3/4 cup granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup vegetable oil 1 cup full-fat buttermilk 2 large eggs 1/2 tsp vanilla extract 1/2 tsp almond extract 1 (3.5 oz) package cherry jello 1 cup boiling water 1/2 cup cold water Topping: 1 cup very cold heavy whipping cream 1/4 cup powdered sugar 1/2 tsp vanilla extract Cherries with stems for garnish How to make it: 1: Preheat oven to 350°. 2: Butter and flour a 9" x 13" baking pan. 3: In a large mixing bowl, whisk together all dry ingredients. 4: In a medium mixing bowl, mix together buttermilk, oil, eggs and extracts. 5: Slowly add the liquid ingredients to the dry, stirring thoroughly until all ingredients are incorporated. Use a hand mixer if you like. (Batter will be thick.) 6: Pour batter into prepared pan, and bake for roughly 30 minutes, until a toothpick inserted in the center of the cake comes out clean. 7: Let cool, in pan, for 15 minutes. 8: While the cake is cooling, whisk together the boiling water and Jell-O powder in a medium mixing bowl until dissolved. Stir in the cold water. Using a wooden skewer, poke holes all over the cake, then pour the Jell-O mixture on top. 9: Place cake in refrigerator, and let cool for three hours. 10: Make the topping by combining the heavy whipping cream, vanilla extract, and powdered sugar in a large mixing bowl. Using a handmixer, beat on high speed until it is whipped cream consistency. Spread this over the cold cake, and return to the refrigerator for one hour. 11: Top with fresh cherries, and serve.
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