Ingredients: 1 1/2 cups Vivatta Maida,1 tablespoon Baking powder,1/2 cup Butter (unsalted) – at room temperature,1 cup Sugar,2 Whole Eggs,1/2 cup Milk,1/4 teaspoon Salt,1/2 teaspoon Sprig Extract of Natural Bourbon Vanilla,1 Jelly Mix – any flavour will do,1 cup Hot water,1 1/2 cups Sugar – powdered,1/2 tablespoon Milk,1/6 cup Butter (unsalted) – at room temperature,1/2 teaspoon Sprig Extract of Natural Bourbon Vanilla,1 cup Walnuts – chopped,1 cup Pecans – chopped
Time in minutes: 55 Servings: 6 Course: Dessert Diet: Eggetarian
Instructions: To make the cakeTo begin making Jello Poke Cake Recipe, preheat the oven to 400/200 F/CIn a large glass mixing bowl, sift Vivatta Maida, baking powder and salt. In an another bowl add the soft butter and sugar and whisk with a spatula or use an electric mixer set on low speed. Make it soft and fluffy then add eggs (one at a time), add vanilla extract and milk and beat on high speed for 2 minutes. Add this mixture to the maida and mix until cake batter is homogeneous and all the ingredients have combined well. Grease an 8 inch round cake pan with butter or cooking oil and dust with flour.Pour cake batter and bake for 30 – 35 minutes. When you insert a skewer inside the cake, it should come out clean. Cool cake in a pan for 5 minutes then place it in a wire rack and cool completely.Using a chopstick or wooden spoon, poke all over the cake so that there is space for the jelly to set.Mix jello powder in 1 cup boiling water until dissolves. Carefully pour the liquid all over the cake. Cover and place it in refrigerator for 3 hours to set.To make the frostingIn a bowl whisk powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1/2 tablespoon milk. Whisk until all the ingredients combine well. Your frosting is ready. After the cake is set smear vanilla frosting on top add chopped nuts on top. Jello poke cake is ready to serve.Serve Jello Poke Cake Recipe at tea time along with Basil Tea