4Th Of July JelloŽ Cake Recipe - Cooking Index
4Th Of July JelloŽ Cake Recipe - Cooking Index
| 2 cups | 474ml | Prepared blue JelloŽ liquid |
| 2 cups | 474ml | Prepared red JelloŽ liquid |
| 1/4 cup | 59ml | Tabasco brand Pepper Sauce |
| 2 | Prepared angel food bundt cakes - - (8" dia ea) | |
| 1 cup | 237ml | Whipped cream |
| Fresh berries - as needed |
To prepare the spicy Jello, combine 16 ounces blue Jello with 1/2 ounce Tabasco brand Pepper Sauce. Combine 16 ounces red Jello with 1/2 ounce Tabasco brand Pepper Sauce. Hold both colors separate. Do not refrigerate.
To assemble each cake, slice one angel food cake into 3 equal slices horizontally. Top the bottom layer with 8 ounces of the reserved spicy blue Jello. Top the middle layer with 8 ounces reserved red Jello. Refrigerate at least 6 hours until Jello is firm.
Once the layers are firm, spread 1 ounce of whipped cream over the bottom and center layer and place layers on top of one another. Top with a final layer of cake. Cut cake into 6 slices. Repeat for second cake.
For each serving, place one slice of cake on a plate. Top with fresh whipped cream. Garnish with fresh berries.
Source:
"Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/"
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