I wanted to Kool-Aid my cake using Raspberry Kool-Aid, but the supermarket didn't carry that flavor. I thought about using Jello, maybe make a poke cake. Fortunately, I found info for helping integrate raspberry gelatin and cake in a non-pokey way. The result was my raspberry con-fusion cake (details farther down).
No Hokey Pokey Cake for Me, but Something Else
When I read elsewhere that a poke cake would deteriorate in a few days, I abandoned the idea. Besides short life, the recipe looked like more work than I wanted to do. I later thought about making something with raspberry gelatin and cake. Did some poking around supermarket prices and availability. Jello's small size cost nearly as much as the family size. I noticed that the store carries both Royal and Hill Country Fare raspberry sugar-free brands.
I found a few resources to use gelatin in cake besides making poke cakes. Several commenters recommended merely following the cake box's instructions and mixing in the gelatin powder. I've run across info about enhancing cakes by adding an extra egg and using milk instead of water, In my zeal to try a few different details, I put in too much fluid.
My Con-fusion
My con-fusion with this cake resulted from using the amount of fluid called for if making a small gelatin batch. For integration into a cake, I needed to put in only half the fluid. Regular instructions for small-package gelatin calls for 1 cup of boiling water and 1 cup of cold water. Normal box cake recipes call for 1 cup of water total. Sooo, I put too much fluid. I decided to just carry on and see how the cake turned out.
To adjust for too much fluid, I baked the cakes for several minutes longer, hoping evaporation would help. The cake layers baked; the toothpick test came out well. However, they did not rise. The finished cake cut cleanly with no crumbs. The mouth-feel texture was dense, like pound cake. Within the six days of consumption, the cake became more moist, even watery. The frosting seemed to almost liquefy to saucy consistency.
If inclined, Google "what happens if you add too much fluid to cake batter". The next time I retry the recipe, I'll remember to use only half the amount of fluid.)
Resources for Using Gelatin in Cakes (Excluding Pokes)
- "Jello Gelatin Mix In Cakes??"
- "What happens if you add jell-o gelatin (not pudding) to cake mix? ..."
- "Is it true you can put jello in cake mix and make a cake that is a combination of jello and cake? "
- Related: "How To Make: Jello from a Box"
Calories and Sodium
The calories and sodium differ on whether you use sugared Jello mix or sugar-free gelatins.
Note: Using sugared Jello adds about 320 extra calories (~27 C/svg) and 320 extra mg of sodium (~27 C/svg) to the cake.
Got cake sweet tooth? Get results for some of my cake blog articles.
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