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Sangria Poke Cake

Sangria Poke Cake


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This boozy poke cake is flavored with all the elements of fresh and fruity white wine sangria!MORE+LESS-

Updated September 20, 2016

1

box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1

box (3 oz) orange-flavored gelatin

1/4

cup sweet white wine, such as Riesling

1

pint heavy whipping cream

1

cup sliced fresh peaches (about 1 medium)

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  • 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.

Expert Tips

  • If desired, swap whipped cream with 1 container (8 oz) whipped topping, thawed.
  • If desired, swap brandy with calvados (apple brandy).

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
200
% Daily Value
Total Fat
23g
35%
Saturated Fat
11g
55%
Trans Fat
1/2g
Cholesterol
55mg
18%
Sodium
330mg
14%
Potassium
110mg
3%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
5%
Sugars
25g
Protein
4g
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
4%
4%
Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Watch the video: Sangria Cake