Most of you know that I have never been a fan of sweets. I don’t drink pop (soda). I could barely force down a Gatorade due to sugar content just a mere 3 months ago. (One bottle used to last a month…or more). I have never ordered dessert in a restaurant. Though many of my fellow bloggers post sweet treats and they look amazing and sound fantastic, I couldn’t eat most of it. Until now.
I don’t know what happened and friends jokingly blame “the switch” on my blood transfusion but, something did happen when I got out of the hospital in October that made me crave sweets. Immensely. I have never in my life went to the grocery store to come home with all sweets. Yep, I went to the store and came home with 2 brownie mixes, 5 candy bars, a carton of ice cream and caramel topping. What??? Crazy, I know.
Seriously, this was an issue. I have never ever liked sweet things. The only candy I could tolerate was sweetarts, spree’s and sour patch kids. Until now. One night my husband came downstairs and there I was with a brownie, ice cream and caramel on top. He about did a Fred Sanford (fake heart attack for you young one’s). 😉 I wish I had a picture of his face. He was amazed and I think I was just as amazed that I was eating it! Instead, I just busted out laughing, while shoveling more into my mouth. Pretty picture huh?
Anyways, I still like sweets (at the moment) but, I don’t have the insane cravings that I did a month ago. In fact, 2 candy bars have been in the drawer for over a week…yay me! I just think it is so odd, that in my 40 ahem…years that I have never liked sweets and now I’m a regular connoisseur of them.
Which leads me to this post. When I was able to get back on solid food, this was the first thing I made. I’m a health nut if you can’t tell. If you’ve never made this simple recipe, you must give it a try…
Jello Poke Cake
1 box white cake mix (also water, vegetable oil and eggs/eggs whites as instructed on box)
1 box (3 oz.) raspberry-flavored gelatin
1 c. boiling water
1/2 c. cold water
1 container (8 oz.) whipped cream
Fresh raspberries, if desired
Heat oven to 350 degrees (325 for dark or nonstick pans).
Pierce cooled cake all over with a fork. In a small bowl, stir gelatin and boiling water until sugar is dissolved. Stir in cold water. Pour over cake. Refrigerate 2 or more hours. Frost with whipped cream; garnish with raspberries if desired.
Store covered in refrigerator.
*Tips: I used Betty Crocker SuperMoist white cake mix. You can use what you like but the white cake with the jello shows up the prettiest. Also, you can use a different flavored gelatin, it doesn’t have to be raspberry. Enjoy!