Pink Floating Jelly

  • 1 cup Ahuacatlán Natural
  • 1 ½ cup Sugar
  • 4 Eggs
  • 3 cups All-Purpose Flour
  • 1 ½ tbs. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 cup Whole Milk
  • 1 tsp. Strawberry Esscence
  • ½ cup Pink Coloring
  • ½ Jello Package, vanilla flavor
  • 1 Jello Package, strawberry flavor
  • 1 cup. Skim Milk (divided in 2)

Preheat the oven to 350°

In a blender, add Ahuacatlan, Sugar and Eggs, blend for 5 minutes. Let the mixture sit for a few minutes.

In a bowl, combine all-purpose flour, baking powder, baking soda, salt, and whole milk. Add this mixture to the blended wet ingredients, and mix well. Add the pink coloring.

Prepare a baking mold and add the cake mixture. Bake at 350°F for 30 minutes. Let cool.

For the jelly, add the package of vanilla Jello to ½ cup of skim milk. Pour this mixture onto the cake and refrigerate for 2 hours.

Separately, add the strawberry package of Jello, to the other ½ cup of skim milk. Pour this mixture onto the cake until reaching the top of the mold (which already has the vanilla Jello) and refrigerate for 2 hours.

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