Fresh out of the oven

Blackberry cobbler

21/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)

1 cup sugar

1 cup Gold Medal® all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

½ cup butter, melted

Cream, whipped cream or ice cream, if desired

In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Makes 8 servings

Strawberry Poke Cake

Ingredients

1 package (18-1/4 ounces) white cake mix

1-1/4 cups water

2 eggs

1/4 cup canola oil

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

2 packages (3 ounces each) strawberry gelatin

1 carton (12 ounces) frozen whipped topping, thawed, divided

Fresh strawberries, optional

Directions

In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.

Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.

Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.

Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. Yield: 10-12 servings.