# What You’ll Need:
→ Cake
01 - 1 box white cake mix (approximately 15.25 oz/432 g)
02 - Ingredients required for cake mix usually eggs, oil, and water; see package instructions
→ Gelatin Filling
03 - 1 box (3 oz/85 g) strawberry or cherry flavored gelatin
04 - 1 box (3 oz/85 g) blue raspberry or berry blue flavored gelatin
05 - 2 cups (480 ml) boiling water divided: 1 cup per gelatin flavor
06 - 2 cups (480 ml) cold water divided: 1 cup per gelatin flavor
→ White Chocolate Ganache
07 - 8 oz (225 g) white chocolate, finely chopped
08 - 1/2 cup (120 ml) heavy cream
→ Topping
09 - 1 cup (240 ml) whipped cream or whipped topping
10 - Red, white, and blue sprinkles or fresh berries (optional)
# How-To:
01 - Preheat oven to 350°F 175°C. Grease a 9x13 inch 23x33 cm baking dish. Prepare the white cake mix according to package instructions. Pour batter into the prepared pan and bake as directed, usually 25–30 minutes. Allow cake to cool for 15 minutes.
02 - Using the handle of a wooden spoon, poke holes all over the cooled cake, spacing about 1 inch apart. Do not poke all the way to the bottom.
03 - In two separate medium bowls, dissolve each gelatin flavor in 1 cup boiling water. Stir each until fully dissolved, then add 1 cup cold water to each and stir again.
04 - Gently pour both red and blue gelatin mixtures into alternate holes in the cake, using a spoon or small measuring cup for precision. Refrigerate cake for at least 2 hours to allow gelatin to set.
05 - Place chopped white chocolate in a heatproof bowl. Heat heavy cream until just simmering, then pour over the chocolate. Let rest for 2 minutes, then stir until smooth. Allow ganache to cool until thickened slightly but still pourable.
06 - Pour ganache evenly over chilled cake. Let sit for 15–20 minutes to set.
07 - Spread whipped cream over ganache and decorate with sprinkles or fresh berries.
08 - Chill cake until ready to serve. Slice and enjoy!
