Wednesday, December 15, 2010

Twelve Baked Goods of Christmas - Recipe 4: Low Fat Jell-O Candy Cane Cake

Note: This recipe makes two cakes. It is doubled up to accommodate for the shape of the cake.


2 cake flavored cake mixes** (Lemon or Orange is best, though they're not particularly Christmas-y)
8 eggs (or a low-fat egg substitute)
1 1/2 cups vegetable/canola oil

2 pkgs Jell-O (flavor to match the flavor of the cake mix: Lemon/Orange, etc.)
2 cups boiling water.

**It is very important that you use cake mixes. I baked this from scratch once and it didn't turn out right


Preheat oven to 350ºF.

Blend cake mix, eggs, and oil. In a separate bowl, prepare Jell-O with boiling water (please note that the additional 1 cup cool water stated on the package is not necessary). Add gradually to cake mix and stir well.

Pour half the cake mix into a 9x13 pan. Pour the other half into a bunt pan (I'm lucky enough to own a flat-topped bunt pan; this works well).

Bake for 20-25 mins or until center springs back when touched.

Let cool. Once cool, cut the 9x13 cake in half lengthwise. Cut the bunt cake in half as well. Arrange the half-circle cake at the top of one 9x13 strip (please note: you'll need a long pan for this. A strip of cardboard wrapped in tin foil or wax paper works well as a substitute). Repeat with the second cake.

Frost with cool whip or dream whip. If desired, sprinkle crushed candy cane over the dream whip for the stripes.


Lindsay Below writes young adult and middle grade fiction. Her young adult science-fiction novel, Lurkers is due for release from MuseItUp on July 1st, 2011, followed shortly by her middle grade novel, Same Old Lie. Visit her online at

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