A mysterious title, eh? The cake is a followup to "Raspberry Con-fusion Cake".
I "deconfusioned" by using the amount of gelatin fluid I intended
originally—1/2 cup of water and 1/2 cup of milk into a bowl with a packet of
sugar-free raspberry gelatin. The newer cake tastes as good as the first
one, nice density and no crumbliness. The layers' heights don't seem
much different.
During the six days of consumption, the newer-version cake was consistently moist and without the frosting becoming more gooey.
If you try a similar gelatin with cake recipe, this one is improved.
If you happen to follow the gelatin's directions for gelatin instead of
halving the liquid, the result won't be a disaster. Consider consuming
the cake in less time before frosting gooeyness. I don't recall the rest
of the downsides of the first cake; I don't plan to repeat my mistake.
Calories and Sodium
Note: Using sugared Jello instead of sugar-free HCF adds about 320
extra calories (~27 C/svg) and 320 extra mg of sodium (~27 C/svg) to the
cake. Between the two sugar-free brands, the amount of calories is
negligible. The amount for sodium is more significant. The following
abbreviated table compares calories and sodium for HCF, Royal, and Jello
raspberry gelatins.
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.)
The calories and sodium differ on whether you use sugar-free or sugared Jello gelatin powders.
Note: Using sugared Jello instead of sugar-free HCF adds about 320 extra
calories (~27 C/svg) and 320 extra mg of sodium (~27 mg/svg) to the
cake. Between the two sugar-free brands, the amount of calories is
negligible. The amount for sodium is more significant. The following
abbreviated table compares calories and sodium for HCF, Royal, and Jello
raspberry gelatins.
My profession had been technical writer/editor. Through TheWriteJob clublet (blog at http://thewritejob.blogspot.com), I have been exploring my inner creative writing, which includes mostly language enlightenment, entertainment, and a-muse-meant. Over time, I have become more active with images and my YouTube channel.
