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Sangria Poke Cake

Name: Sangria Poke Cake
Prep time: 30 min
Total time: 4 h 20 min
Yield: 12
Ingredients: 1 box Betty Crocker™ SuperMoist™ white cake mix; Water, vegetable oil and egg whites called for on cake mix box; 1 cup water; 1 box (3 oz/85 g) orange-flavoured gelatin; 1/4 cup sweet white wine, such as Riesling; 1/4 cup brandy; 1 pint (2 cups/500 mL) heavy whipping cream; 1 cup sliced fresh peaches (about 1 medium); 1 cup fresh raspberries

Prep 30 min
Total 4 hr 20 min
Servings 12

This boozy poke cake is flavoured with all the elements of fresh and fruity white wine sangria!

February 6, 2017

Ingredients

1 box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 cup water
1 box (3 oz/85 g) orange-flavoured gelatin
1/4 cup sweet white wine, such as Riesling
1/4 cup brandy
1 pint (2 cups/500 mL) heavy whipping cream
1 cup sliced fresh peaches (about 1 medium)
1 cup fresh raspberries

Steps

1

Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes; use fork or wooden skewer to poke holes all over top of cake, cleaning off end with paper towel as needed.
2

Meanwhile, in 2-quart saucepan, heat 1 cup water to boiling. Remove from heat; stir in gelatin, wine and brandy until gelatin dissolves. Pour evenly over cake. Refrigerate 3 hours.
3

In large bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Frost cake with whipped cream; garnish with peaches and raspberries.