Jello Poke Cake
1.5 Cup All-Purpose Flour 1 Pack (3 oz / 85g) Jello 1 Cup Vanilla Ice Cream 3 Eggs 1 Cup Milk 1/3 Cup Sugar 1 Tsp Baking Powder 1/2 Cup Vegetable Oil 1/4 Tsp Vanilla Extract Preparations: None. Directions: 1- Beat the eggs until stiff. 2- Whisk in the sugar. 3- Stir in vegetable oil, vanilla extract, milk, and baking powder. 4- Gradually, whisk in the flour. 5- Transfer the batter to a bakeware. 6- Preheat oven to 350º F (177º C), bake the cake for 35 minutes. 7- Remove the cake from oven and make wholes into the cake. 8- Allow the cake to cool down. 9- Dissolve the jello in one cup of boiling water. 10- Stir in the ice cream. 11- Pour the mixture over the cake. 12- Keep the cake in refrigerator for at least 4 hours.
Jello Poke Cake CALORIES & NUTRITION VALUES
This is an exclusive jello poke cake recipe. Our chef cut the whipping cream layer to cut down on the calories. It makes a delicious dessert and cake with 100 calories less than the traditional jello poke cake. One serving (3.5 oz / 100g) of this jello poke cake recipe has 282 calories (147 calories from fat), 163g total fat (4.3g saturated fat), 65mg cholesterol, 48mg sodium, 147mg potassium, 29.2g total carbohydrates (0.7g dietary fiber, 12.4g sugars), and 5.5g protein. One serving of this jello poke cake recipe has 9 percent calcium and about 7 percent iron.
nutritional factsServing Size 100g
Amount Per Serving