Recipe Name: |
Jell-O Cake |
Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
Course: |
Dessert |
Used in Baskets: |
No |
Base: |
Other |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
7.00
Minutes |
Number of Servings: |
16 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
Cooking Time: |
55.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.25
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
Original recipe was for Lemon Jello. Other possibilities: Orange, Strawberry, Raspberry. If you want to make a truly lemony cake, instead of 1 tsp of lemon juice as listed above, use 2 tsp of lemon juice, the zest of 2 medium lemons and ¼ to ½ tsp of lemon oil. You can substitute ½ cup frozen fruit, defrosted with juice for the extract.
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