Making the Poke Cake

Cup of Yum
1. Preheat oven to 350° F and spray a 9x13 pan with non-stick spray.
2. In a large mixing bowl, add the cake mix, eggs, oil and water and blend well until blended well. (careful not to over mix)
3. Pour batter into the prepared dish.
4. Bake for 30-34 minutes or until a toothpick inserted into the center comes out clean.
5. Remove from oven and allow the cake to cool completely.
6. After the cake has cooled, poke holes all over the entire the top of the cake with the handle of a wooden spoon or a straw.
7. In a medium mixing bowl, mix the strawberry jello powder mix with 1 cup of boiling water and stir until dissolved. Then stir in 1 cup cold water and mix well.
8. In a separate mixing bowl, mix the berry blue jello powder mix with 1 cup of boiling water and stir until dissolved. Then stir in 1 cup cold water and mix well.
9. Using a measuring up or the end of a straw dipped in jello mixture, drip the strawberry jello into every other hole on the cake. Then repeat with the blue jello in the other holes. (You can also drizzle some in between each whole on a diagonal like I did)
10. Cover the cake with plastic wrap and refrigerate for at least 3 hours to set. You can also refrigerate overnight if desired.

Making the frosting

1. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed for one minute until creamy.
2. Add the powdered sugar, ½ cup at a time and mix in until blended.
3. Add the vanilla extract and mix for about one minute.
4. In a separate medium bowl, add the heavy whipping cream, and beat with the electric mixer for 7-8 minutes until stiff peaks form.
5. Add the whipped cream to the cream cheese mixture and gently stir to combine well
6. Transfer the frosting to the cake and spread evenly over entire cake.
7. Top with red white and blue patriotic sprinkles just prior to serving.