Raspberry Cream Jello Poke Cake

Instructions

Preheat the oven to 350°F. Lightly grease an 8” pan that’s at least 2” deep.
Vanilla Cake
In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.

Add the wet ingredients to the dry and stir until just combined. There will be some lumps, that is ok.
Pour the batter into the prepared pan.

Bake the cake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
Remove the cake from the oven allow it to cool completely in the pan before poking with holes.
Poke cake with fork tines all over.

Jello
Make Jello by bolling 1 cup of boiling water. Add Jello and whisk togetherabout 2 minutes or until well dissolved. Add 1 cup of ice and continue whisk until ice cubes are melted.
Optional: Add 12-15 mashed raspberries to jello and place through sieve to remove raspberry seeds.
Use ⅔ of raspberry jello mixture and spoon over cake poked, reserve ⅓ for jello mousse.

Raspberry Jello Mousse Layer
Add reserved jello to 2 cups of whipped cream and whisk together well.
Frost cake with jello mousse.
Place cake in fridge covered with saran wrap for 4 hours or overnight. Best if served after 4 hours.
Optional
Garnish with more whipped cream and fresh raspberries.

Notes
If using fresh whipped cream, use 1 ½ cups whipping cream + ½ cup powdered sugar and whip together. After whipped, measure out 2 cups and use in jello mousse and reserve rest for garnishing.
For a gluten-free version of this cake, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour; and add 1 large egg to the batter, along with the wet ingredients.
Use a boxed cake mix in place of the home-made version, if you want a short cut!