Lemon Lime Jell-o Poke Cake

One of my mother-in-laws classic summer family desserts was jell-o poke cake. She usually made two flavors for our family summer gathering. My favorite was always the Lemon-Lime version. So of course, I “insisted” that it be on the menu for RETREAT.

The cool thing about this dessert, is how easy it is! And because it is chilled, it is light and refreshing!

Lemon-lime Jell-o Poke Cake

– Lemon cake mix plus egg, oil and water
– Lime Jell-o (not sugar free) plus water
– Whipped topping

– Prepare lemon cake mix per instructions on box and bake in 9″ x 13″ cake pan. Allow to cool.
– Poke cake with fork every 1/2″.
– Prepare jell-o per instructions on box. Pour over cake & refrigerate for 3-4 hours
– Frost cake with whipped topping & you are ready to serve.

There are many other combinations for this cake – try a white cake with your favorite berry flavored jell-o!

Update NEWSFLASH:  this suggestion came in via Facebook – white cake, strawberry Jell-O, topped with not only whipped topping, but FRESH strawberries!




Texas Chocolate Sheet Cake BROWNIES!

This past weekend at our Hibernate & Create RETREAT in Newton, Kansas we crafted, laughed and ATE!

One of our favorite desserts was the Texas Chocolate Sheet Cake BROWNIES. And sadly, we didn’t get a picture of our dessert because we were so excited to dig in. So, I’ve borrowed the above photo from Dessertsfortwo.com

What we couldn’t figure out is why a dessert would have both cake and brownies in the title. Is it cake? Is it a brownie? Or is it cake-like brownies? A quick internet search didn’t help convince it should be one or the other. But all in all when you’re talking about a classic chocolate dessert, does it really matter?

Here’s the recipe –

Texas Sheet Cake


2 sticks of butter (1 cup)
1 cup water
¼ cup cocoa powder
2 cups flour
2 cups sugar
½ tsp salt
2 eggs
1 cup sour cream
1 tsp baking soda

*Preheat oven to 375°, lightly grease a 10″ x 15″ sheet cake pan and set aside.

*In a medium saucepan, combine butter, water and cocoa; bring to a boil and simmer 2 minutes

*Add flour, sugar, salt and blend

*Remove pan from heat and beat in eggs, sour cream and baking soda until smooth.

*Pour into 10 x 15 pan and bake at 375° for 20 to 22 min (or until done)

**Let cake completely cool before frosting




1 stick butter
¼ cup cocoa powder
6 Tbsp milk
1 tsp vanilla
3 cups powdered sugar (3ish cups—sometimes more, sometimes less. You want the frosting to be smooth vs runny.)

*In a medium saucepan, combine butter, cocoa and milk.

*Bring to a boil and simmer 1 min.

*Remove from heat – add sugar and vanilla. Blend until smooth. 

* Pour evenly over cake and spread where needed.

Cut and serve and voila – You have an amazing chocolate cake! We added some colorful sprinkles to ours, which made it perfect for dining at The Whatever Craft House.

And thanks to Lindsay for sharing your mom’s recipe and cooking talents!