• عربي

    • Cherry Poke Cake

    A fluffy pink cake with whipped cream and cherries, easy to prepare and deliciously fruity.

    Ingredients

    • Vanilla cake mix from Foster Clark’s
    • 270ml milk
    • 80ml vegetable oil
    • 3 large egg whites
    • 1 tsp almond essence from Foster Clark’s
    • 1 tsp red food colour from Foster Clark’s
    • 200g mini chocolate chips
    • 1 Tbsp all-purpose flour
    • 10 -12 Maraschino cherries, chopped, plus more for garnish
    • 1 can sweetened condensed milk

    For the topping:

    • 2 sachets whipped topping mix from Foster Clark’s
    • 230ml cold milk
    • 3 Tbsp chocolate sauce

    Preparation

    1. In a large bowl, beat the cake mix, milk, vegetable oil, egg whites, almond essence, and food colour until well combined.
    2. In a small plastic bag, toss the mini chocolate chips with the flour to coat them – this helps prevent the chips from sinking in the batter.
    3. Gently fold in the chocolate chips and the chopped cherries into the cake batter.
    4. Pour the batter into your greased pan and bake at 180℃ for 25-30 minutes.
    5. Once baked, let the cake cool for about 30 minutes, then poke holes all over the top and pour condensed milk over it, allowing it to soak in.
    6. Before making the whipped cream, chill the mixing bowl and beaters in the freezer for a few minutes. Then, beat the whipped cream mix with cold milk on high speed for 4 minutes.
    7. Spread the whipped cream over the cooled cake and garnish with chocolate sauce and cherries.

    Made With

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