Fireball Whiskey Poke Cake
Ingredients
2 White Cake Mixes 14.25 ounces each
6 Large Eggs
1 Cup Whole Milk
1 Cup Vegetable Oil
1 Box Cherry Gelatin 3 ounces
1 Cup Boiling Water
1 Cup Fireball Whiskey
1 Tub Cool Whip 16 ounces
Red Hots optional for garnish
Red Sanding Sugar optional for garnish
Directions
Preheat oven to 325°F and grease a 9×13 cake pan with nonstick cooking spray. Set aside.
In a large mixing bowl, combine the cake mixes, eggs, oil, and milk. Using a hand or stand mixer, beat the mixture until no lumps remain. Do not over beat.
Pour the mixture into the prepared pan and bake for 1 hour or until a toothpick inserted into the middle of the cake comes out clean.
Remove the cake from the oven and let rest for about 20 minutes or until cooled.
Using the handle end of a wooden spoon, make holes in the cake, about every ½ inch to an inch. Do not press it through all the way to the bottom, just a little over halfway through.
Set cake aside and place the jello in a medium mixing bowl. Pour the boiling water over the top and stir until the jello is fully dissolved. Add the Fireball and give a slight stir.
Using a pourable measuring cup (I use a 2-cup size) slowly pour the jello over the cake, covering every inch and ensuring it gets in every hole.
Cover and place in the fridge for 2 hours or until set.
Coat the top of the cake with cool whip, then sprinkle with red sanding sugar and red hots, if desired. Slice, serve, and enjoy!
