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Upside down Jello Cake
Upside down Jello Cake

Before you jump to Upside down Jello Cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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These changes are easy to accomplish with all kinds of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil, for example, has monounsaturated fats which are essentially good fats that combat the effects of bad cholesterol. Olive oil is also a rich source of Vitamin E which has numerous benefits and is also great for your skin. It might be that you already believe that you eat fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you get these. If you can opt for organic foods, you can avoid the problem of consuming crops that may have been sprayed with deadly pesticides. If you can find a good local supplier of fresh fruit and vegetables, you can also eat foods that have not lost their nutrients because of storage or not being harvested at the right time.

To sum up, it is not hard to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to upside down jello cake recipe. To cook upside down jello cake you need 14 ingredients and 17 steps. Here is how you do that.

The ingredients needed to prepare Upside down Jello Cake:
  1. Provide Cake
  2. Get 4 egg
  3. Prepare 2 cup sugar
  4. Provide 1 tbsp vanilla extract
  5. Take 1 cup milk
  6. Provide 100 grams butter
  7. Use 2 cup self raisin flour
  8. Provide 2 tbsp oil & flour for pan greasing
  9. Prepare cake filling
  10. Prepare 1 envelope creme chanty
  11. Get 1 cup Cold milk
  12. Prepare Jello layer
  13. Take 1 favorit fruit for decoration
  14. Provide 1 packages Jello
Steps to make Upside down Jello Cake:
  1. preheat your oven to 180ºC
  2. prepare you pan to bake the cake, grease it with oil then add flour and remove excess
  3. Add the vanilla extract to the egg and whisk it untill foamy
  4. add the sugar gradually to the egg and continue to beat until double in volume, aproximatly 5 mimute
  5. in a separate bowl melt the butter in the milk on low heat (do not boil)
  6. to add the milk&butter to the egg: add some of the egg to the milk and whish quickly, then add this mixture to the egg slowly and whisk
  7. add the flour gradually
  8. pour this batter in your prepared pan and bake for 30 to 45 minute or until done
  9. let the cake cool completly then release it from the pan and clean the pan to use it again with the jello (or use another one with same size)
  10. put the cake in the fridge needed
  11. meanwile prepare your creme chanty with milk as package instructure and put it in the fridge until needed
  12. prepare your jello as package instruction (reserve 1/4 of the jello in room temperature to pour it over the cake)
  13. in the same baking pan slise your fruit and pour over 3/4 of the jello and freeze the pan for 30 minute or untill firm(I use banana but it will turn black, I prefer use cherry or strawberry)
  14. remove the cake from the fridge and remove the jello pan from the freezer
  15. slise the cake in 2 layer put one layer over the jello layer, pour over half of the reseeved jello, fill with the cream chanty and put the second layer of cake and pour the remaining jello)
  16. freeze the pan for another 30 minute
  17. to release the pan, pass over low heat for 30 second, and upside down in your favorit plate

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