Patriotic Poke Cake - Fresh Dish Post from Price Chopper

Cake Batter:

• 15 ounces white cake mix (unprepared)
• 1/2 cup water
• 1/2 cup sour cream
• 1/3 cup vegetable oil
• 3 eggs

Filling:

• 1 (3-ounce) package raspberry Jell-O
• 1 (3-ounce) package berry blue Jell-O

Frosting:

• 1 (8-ounce) package cream cheese, softened 
  
• 1/2 cup granulated sugar
• 1 (12-ounce) container Cool Whip

Optional Toppings: 

• Raspberries
• Strawberries
• Blueberries
• Patriotic sprinkles

Directions:

1. Preheat oven to 350°. Spray a 9x13-inch pan with cooking spray. In a large bowl, combine cake mix, water, sour cream, vegetable oil, and eggs. Transfer mixture to prepared pan. Cook according to the directions on the cake mix box.
2. When cake has completely cooled, mix each package of Jell-O with 1 cup boiling water, then stir in 1/2 cup cold water.
3. Use a butter knife to make holes in the cooked cake. Holes should be about 1 inch apart and form a grid. Use a child’s medicine dispenser to add about 1-2 teaspoons of Jell-O into the holes (alternating red and blue).
4. Cover cake and refrigerate until ready to serve (at least 1 hour).
5. When cake is cold, make the frosting. Using a hand mixer, thoroughly blend the cream cheese, granulated sugar, and Cool Whip, then spread evenly over the cake.
6. Just before serving, top with fruit or sprinkles (optional).