Pok­ing holes in cakes all part of fus­ing flavours

Moose Jaw Express.com - - Opinions - By Joyce Wal­ter For Moose Jaw Ex­press Joyce Wal­ter can be reached at ron­joy@sask­tel.net

Some might call it an in­fu­sion of tastes, but most cook­books sim­ply say to poke holes in the cake to al­low the ad­di­tion of in­gre­di­ents not usu­ally found within a cake.

There­fore “Poke Cakes” are be­com­ing more and more pop­u­lar, with easy to fol­low in­struc­tions and so many com­bi­na­tions of flavours and ad­di­tions.

This week’s recipes of­fer two Poke Cake ideas.

Bos­ton Cream Poke Cake

1 pkg. yel­low cake

2-3 oz. pkgs. vanilla in­stant pud­ding 4 cups milk

Ic­ing:

1/4 cup heavy cream

3 tb­sps. but­ter

4 oz. Baker’s semi-sweet choco­late 1 cup ic­ing sugar

1 tsp. vanilla

1-3 tb­sps. hot wa­ter, if needed

Cook the cake in a greased 9x13 inch pan us­ing pack­age direc­tions.

While cake is still warm, use the end of a wooden spoon to poke holes one inch apart in the cake.

Whisk pud­dings and 4 cups of milk. Pour on top of cake and into holes. Gen­tly tap dish on counter to help pud­ding sink into the holes. Place in re­frig­er­a­tor for two hours.

For the ic­ing, scald the cream and but­ter in the mi­crowave for two min­utes but do not boil. Add choco­late and al­low to melt in the hot cream. Stir un­til smooth. Whisk in ic­ing sugar and vanilla. Ic­ing should run off the spoon. If it doesn’t add 1 tbsp. hot wa­ter and stir un­til it does run off the spoon.

Spread ic­ing on cake and re­frig­er­ate un­til firm.

Lemon Rasp­berry Poke Cake

1 box vanilla cake mix

1-3 oz. box in­stant lemon pud­ding mix

1 cup but­ter­milk

1/3 cup veg­etable oil

3 large eggs

1 large egg white zest of one lemon

1-14 oz. can sweet­ened con­densed milk

Sauce:

3-6 oz. con­tain­ers fresh rasp­ber­ries 1/4 cup gran­u­lated sugar

2 tb­sps. starch

Top­ping:

1 1/2 cups heavy whip­ping cream 3/4 cup pow­dered sugar zest of one lemon

Pre­heat oven to 350 de­grees F. Grease a 9x13 inch cake pan.

In a medium bowl com­bine dry cake mix, dry pud­ding mix, but­ter­milk, veg­etable oil, eggs, egg white and lemon zest. Beat on medium-high speed un­til all in­gre­di­ents are well blended. Use a spat­ula to mix bat­ter from bot­tom to top.

Pour into the cake pan and bake 20-25 min­utes un­til a tooth­pick comes out clean. Cool for 20 min­utes.

Poke cake with holes then pour the con­densed milk over holes and spread evenly. Cool in re­frig­er­a­tor.

Com­bine rasp­ber­ries and sugar in a medium pot. Gen­tly crush rasp­ber­ries and heat over mecum-high heat while stir­ring un­til it starts to bub­ble slightly. Quickly add the corn­starch and whisk vigourously to dis­solve starch into the rasp­ber­ries. When the sauce is bub­bling and thick, re­move from stove and al­low to cool. Pour sauce over top of cake, spread­ing evenly. Re­frig­er­ate un­til com­pletely cooled. To make the top­ping, put bowl into the freezer for 10-15 min­utes. Then beat cream on medium-high un­til it starts to thicken. Add pow­dered sugar and con­tinue beat­ing un­til stiff peaks form. Spread cream mix­tures over com­pletely cooked cake. Zest one lemon over the whipped cream. Chill un­til time to slice and serve.

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