Wearing O’ Green Cake

Moist, colorful cake and you’ll think you’ve found the pot o’ gold at the end of the rainbow. It’s the perfect dessert to round out your St. Patrick’s Day feast. by Marge Nicol, Illinois

This recipe and photo are by Marge Nicol of Illinois, as featured on Taste of Home

Wearing O' Green Cake

Moist, colorful cake and you'll think you've found the pot o' gold at the end of the rainbow. It's the perfect dessert to round out your St. Patrick's Day feast. by Marge Nicol, Illinois

Course Dessert
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12 servings
Author Marge Nicol, shown on Taste of Home

Ingredients

  • 1 pkg white cake mix
  • 2 pkgs lime gelatin 3 oz each
  • 1 cup boiling water
  • 1/2 cup cold water

Topping

  • 1 cup cold milk
  • 1 pkg instant vanilla pudding mix 3-4 oz
  • 1 carton frozen whipped topping, thawed 8 oz
  • green sprinkles

Instructions

  1. Prepare and bake cake according to package directions, using a greased 13x9-in. baking dish. Cool on a wire rack 1 hour.

  2. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
  3. With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate.
  4. With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate.

Five Flavor Cake

A mouthwatering blend of amazing flavors make this Five Flavor cake a real treat. Share your reviews, variations and star rating below if you have an extra minute. There’s also a handy little icon just under the picture so you can easily print any of the recipes from my website if you wish. 

Five Flavor Cake

Course Dessert
Servings 12

Ingredients

Cake

  • 1 cup butter or margarine softened, 2 sticks
  • 1/2 cup vegetable shortening
  • 3 cups sugar
  • 5 eggs beaten until lemon-colored
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1 cup milk
  • 1 tsp Watkins Coconut Extract
  • 1 tsp Watkins Rum Extract
  • 1 tsp Watkins Butter Extract
  • 1 tsp Watkins Pure Lemon Extract
  • 1 tsp Watkins Pure Vanilla Extract

Glaze

  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 tsp Watkins Coconut Extract
  • 1/2 tsp Watkins Rum Extract
  • 1/2 tsp Watkins Butter Extract
  • 1/2 tsp Watkins Pure Lemon Extract
  • 1/2 tsp Watkins Pure Vanilla Extract
  • 1/2 tsp Watkins Almond Extract

Instructions

Cake

  1. Cream together the butter, shortening, and sugar in large mixing bowl until light and fluffy.
  2. Add eggs and beat until smooth.
  3. In small bowl, combine flour and baking powder; mix well and set aside.
  4. Combine milk and extracts.
  5. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
  6. Spoon mixture into a greased 10-inch tube (angel food cake) pan.
  7. Bake at 325°F for 1-1/2 to 1-3/4 hours or until cake tests done.
  8. Cool in pan on wire rack for 10 minutes.
  9. Turn cake out of pan onto wire rack, invert again.
  10. Place waxed paper under rack to catch glaze drippings.
  11. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake.
  12. Let cool completely.

Glaze

  1. Combine all ingredients in heavy saucepan.
  2. Bring to a boil over medium heat, stirring until sugar is dissolved.

Recipe Notes

This recipe features JR Watkins Gourmet products. Watkins products can be easily purchased securely online here: http://www.jrwatkins.com/consultant/pollytaskey