Instructions

1. Cake:
2. Preheat your oven to 350*, grease, and flour a 9" x 13" baking pan, set aside.
3. In a large mixing bowl, stir together dry ingredients, set aside
4. In a second bowl mix together buttermilk, oil, eggs, and vanilla extract. The mixture should be smooth and thick.
5. Pour batter into prepared baking pan.
6. Bake 28 - 32 minutes, until the top is golden brown.
7. Test cake by inserting a toothpick into the center and it comes out clean.
8. Allow cake to cool for 15 minutes while you prepare jello. in a medium mixing bowl, stir together jello powder and boiling water. Stir until dissolved, about 2 minutes. Add cold water and stir.
9. Poke holes in the cake using a wooden skewer. Evenly pour jello over the entire cake. Refrigerate for three hours.
10. Whipped White Chocolate Cream Topping:
11. While the cake is chilling, place a large mixing bowl in the freezer for whipped topping. (Stainless steel is best)
12. Pour whipping cream into chilled bowl,
13. Using a hand mixer, whip cream until soft peaks form.
14. Add the powdered sugar, coconut, or vanilla extract. and continue to mix on high just short of stiff peaks.
15. add the White Chocolate Pudding mix. Lower to a slow speed and continue to mix the whipping cream and the pudding. Watch carefully at this point, it will come together quickly. Scrape down sides of bowl.
16. Check to make sure the pudding hasn’t clumped on the bottom.
17. If it gets too thick add a teaspoon of milk at a time until spreading consistency.
18. Frost chilled cake, return to refrigerator for a minimum of one hour, Serve with cherries or dollops of cherry pie filling.

• Servings : 12
• Course : Dessert
• Recipe Type : Cakes & CupcakesFourth of JulyHoliday