1-2-3 CHERRY POKE CAKE

1-2-3 Cherry Poke Cake image

It's an extravaganza of pound cake, cherry pie filling and chocolate curls. But this awesome poke cake qualifies as easy; it starts with a frozen cake.

Provided by My Food and Family

Categories Recipes

Time 1h20m

Yield 12 servings

Number Of Ingredients 7

Ingredients

1 loaf (16 oz.) frozen pound cake, thawed
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1/4 cup cold water
1 oz. BAKER'S Semi-Sweet Chocolate
2 cups thawed COOL WHIP Whipped Topping, divided
1-1/2 cups cherry pie filling, divided

Steps:

Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate. (See tip.)
Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining COOL WHIP. Garnish with remaining pie filling and chocolate curls.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 190 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 32 g, Protein 3 g