Thursday, March 15, 2012

Saint Patrick's Day cake.














I make this every year, this is the fist time I have not made it round and I will be the first to admit it looks better round. But I figure it would save some time this way.
This is a really good cake and super easy but it does take some time waiting to the jello to set up to put on top of the cake. I do not have a recipe for this but I will write it down as best and I can.

1 box white cake mix.  + what the box says you need to bake the cake.
1 large box lime jello
1 large can crushed pineapple, drained but save juice
1 cup chopped walnuts
Heavy whipping cream
1/2 cup powder sugar
1 tsp vanilla



Bake cake as directed on box for round cake. While the cake is cooking make the gelatin  by pouring 1 1/2 cups boiling water into a large bowl, mix very well until gelatin is dissolved. Add reserve pineapple juice and water to measure 1 3/4 cups pour into gelatin and stir, add drained crushed pineapple and stir to mix in. Put in the fridge for about 20 minutes, add walnuts and put back in fridge until almost set. After cake has cooled line pans with plastic wrap and put cake back into pans. spoon gelatin mixture on top, half on each cake round. (This is a tricky mixture to get out of the pan that is why I made a long one this time.) put back in fridge and chill overnight. Use the sides of the plastic wrap to take cake out of pan, the bottom layer will be easy to put on a serving plate, putting the second layer on top of the first is the hard part. Whip Cream with powder sugar and vanilla until it holds together and solid enough to frost cake. Keep chilled until ready to serve. I like to color a little left over cream green and make a four leaf clover on top.

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