LIMA — Carole Fedorchak remembers her first Jell-O Cake quite well.
She and her boss were chatting at work one day about birthdays. Her boss’ birthday was coming up, and she requested a Jell-O Cake.
“I said, ‘What’s a Jell-O Cake?,’” Fedorchak said, laughing at the memory.
After her boss explained, Fedorchak embraced the idea. It would become of her standard recipes through the years, a much-requested item wherever she goes. In the past, she has even made Fourth of July-themed cakes to sell to friends for holiday parties.
Fedorchak, who is originally from Pennsylvania, came to Lima because it’s her boyfriend’s hometown. They both enjoy cooking, he with his smoker and famous zucchini bread and she with her cake and baked chicken breasts. She enjoys experimenting with food, coming up with her own recipes. But she says this Jell-O Cake, even though it’s simple, is a crowd favorite.
“You’ll be surprised — they’ll eat it no matter where you take it,” she said.
What she enjoys about it the most is its flexibility.
“You can make so many different kinds,” Fedorchak said. “You can mix your fruits if you want.”
She listed her favorites as orange, pineapple and strawberry. But one look at the gelatin aisle at the grocery store, and you’ll see how many flavor options there are now. If you want to punch up the cake’s flavor, use fruit juice instead of water when mixing it up. If you’re using canned fruit for topping, the juice in the can works great.
“It gives the cake more flavor,” Fedorchak said.
One word of warning: The whipped topping is quick to melt into a mess. If you’re taking this to an outdoor event, nestle it into ice in a cooler or even in the ice where the host has chilled the drinks.
Fedorchak thinks of her former boss when she bakes this dessert.
“She recently passed away, two years ago, and every time I make one it comes from the heart,” she said.
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