Jello Cake

Uploaded by famsciEIU on 30.06.2010

(Dr. Karla Kennedy-Hagan). Hello.
My name is Dr. Karla Kennedy-Hagan with
the School of Family and Consumer Sciences
at Eastern Illinois University.
Today, we're going to break the mold
dancing through the kitchen.
This Jell-O polka dot cake will add
a little spin to your dessert.
So sit back, relax, and enjoy the show.
(Jessica Petruszak). Hi, my name Jessica
and I'm a senior dietetics student
at Eastern Illinois University and today I will be making
a Jell-O cake with the help of my friend, Mary-Jean.
So, what we're going to do today is we're going to
start off with a box of cake mix.
You can get any kind that you want.
I chose white cake mix.
The Jell-O shows up a lot better in it and also to make
a white cake you also don't use the egg yokes and that helps
a whole lot with cholesterol and fat, so you're reducing
the cholesterol and the fat by using
the whites instead of the yokes.
So, also to cut the fat, we're going to be using apple sauce
and water instead of oil.
So we're cutting about half the fat, almost.
So, what we'll do is we just add the apple sauce, the water, and
the egg whites to the batter.
(Mary-Jean Bargren). Will the cake be
as moist not using oil?
(Jessica). Yes, it will be just as
moist and also since we're adding Jell-O to it, it will
up the moisture level as well.
So, what we'll do is mix it just like you would a regular cake.
Then, we'll add it to our bowl to cook.
I have over here on the side a ready-made cake
and after its already cooked in the oven, you'll want to
do it exactly like the box says.
Its 350 degrees for about half an hour.
So, you'll take a fork and you just poke holes all through the
cake for the Jello-O to get in.
We're using sugar-free Jell-O today.
So like I said before, your sugar content is lower
and the Jell-O only has five calories per package.
So you're going to prepare it just the way it says to on the
box but you're not going to refrigerate it, yet.
(Mary-Jean). Is that going to
take the flavor away not having the sugar in there?
(Jessica). No, actually, when
it's mixed with a cake, it tastes just as good.
And like I said, it adds the moisture and you can't even
tell its sugar-free.
So you just pour that in there and then you'll refrigerate that
for an hour or two just so it can kind of soak in,
like I said, moisture content as well, and the flavor will
kind of mix into the cake.
So what I have done is also to get rid of fat and calories.
I have gotten rid of frosting on the cake and what I've done is
I've added fruit to it.
So, it seems like a lot of fruit but you need
two to three servings a day.
As you can see, in a serving size, this is about 1 1/2
servings of fruit with the cake.
You can also make an orange sauce and put that on there
as well to give it a little extra flavor and color.
And that's all for today.
Thank you.