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Ticktacktoe Jewel Cake

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  Fruit cocktail 1 Can (10 oz)
  Strawberry flavored gelatin 1 Tablespoon (1 Package)
  Boiling water 1 Cup (16 tbs)
  9 inch sponge cake 1 (1 Layer)
  Frozen whipped topping 10 Ounce, thawed (1 Container)

1. Drain syrup from fruit cocktail into a 1-cup measure.
2. Dissolve gelatin in boiling water in a medium-size bowl; stir in 1/2 cup of the fruit syrup.
3. Chill gelatin mixture 30 minutes, or until thick as unbeaten egg white; fold in fruit cocktail. Spoon into an 8-inch layer cake pan. Chill several hours, or until firm.
4. Place a piece of plastic wrap or aluminum foil over a large flat plate. Loosen gelatin layer around edge with a knife; dip pan very quickly in and out of hot water; turn out onto wrapped plate. Split cake layer; spread each half with 1/4 cup of the whipped topping; place half, topping-side down, over gelatin layer. Cover with a serving plate; turn upside down; lift off plate and peel off wrap. Place remaining cake layer, spread-side down, over gelatin.
5. Frost side and top of cake with remaining whipped topping. Chill until serving time.

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