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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is the lightest, most moist cake! And delicious, too! I always get requests for it, and the recipe. You can change the flavors of the cake, the Jell-O, and the pudding, too! How about a blue Jell-O cake, and vanilla pudding in the fosting, tinted with pink with food coloring for a baby shower? And with sugar free Jell-O's and Lite Cool Whip, not much guilt eating it, either! Ingredients:
1 (18 ounce) box yellow cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
2 cups boiling water |
2 (1/3 ounce) boxes sugar-free lemon jell-o powder |
1 cup cold skim milk |
1 (1 ounce) box sugar-free instant lemon pudding (4 serving) |
1/4 cup powdered sugar |
1 (8 ounce) container cool whip free |
Directions:
1. Prepare the cake mix according to the box, and bake as directed in 2 round pans.
2. Remove from the pans to cool.
3. Put the cakes back in pans, and poke cakes all over with a fork.
4. Mix the boiling water with the Jell-O until dissolved.
5. Pour half over each layer, and refrigerate for at least 3 hours.
6. TO MAKE THE FROSTING: Pour milk into a bowl.
7. Add pudding mix and powdered sugar.
8. Blend with a wire whisk.
9. Stir in the Cool Whip until completely combined.
10. Refrigerate until ready to use.
11. To frost, dip one cake pan in hot water for about 10 seconds.
12. Unmold it onto serving plate.
13. Spread with about 1 cup of frosting.
14. Top with second layer, then frost top and sides of cake.
15. Keep cake refrigerated until ready to serve.
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