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For over two decades Carla Tozcano has been a staple in guest services at SAR. Meals cooked by Leslie Shipman (director of guest services) and Carla keep SAR seminar participants full and ready to tackle tough conversations. Although seminars are on hold for now at SAR, Carla’s current experiments in the kitchen will surely make an appearance once programs resume. Gelatina, a familiar Mexican dessert, takes the traditional Jell-O cake to a delightful new place and makes the perfect end to a summer meal.

Guests aren’t at the Seminar House these days so we have been busy oiling the vigas, waxing the floors, and addressing projects that we’ve been wanting to do now that time has allowed it. I’ve also been cooking a lot. I made this cake recently for my sister and she loved it. I hope to share it with our scholars when we are back on campus again! —Carla Tozcano

Iva Honyestewa

Gelatina Cake

“I like to just call it a Jell-O cake.”
– 1 box of cake mix of your choice. Carla uses funfetti, chocolate, yellow, or white cake mix. Each is a great choice depending of the flavor of your Jell-O.
For the gelatin
– 1 can of condensed milk (12 oz)
– 1 can of evaporated milk (12 oz)
– 1 can of media crema (7.6 oz)
– 1 large box of Jell-O (or other gelatin dessert) of the flavor you prefer
Bake and cool the cake and set aside.
Mix the 3 leches in a large bowl and set aside.
Dissolve the gelatin in 2 cups of boiling water in a separate bowl. Allow gelatin to cool slightly.
Add the gelatin to the milk mixture and stir very well.
Take the cooled cake out of the pan (for this version Carla used a traditional bundt pan).
Rinse the pan and spray it lightly with oil spray (just a little bit).
Add some of the gelatin mix to the bottom of the pan and let it set, but not completely, then place the cake on top of the gelatin and add the rest of the gelatin mix to surround the cake.
Set cake and gelatin in the fridge for about 3 to 4 hours or all night.
To remove the cake from the form, you can set the cake, in the pan, in a bit of warm water before turning the pan out onto a plate or serving dish.
To serve, top the cake with walnuts or pecans and surround with fresh fruit.