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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Cool, soft, luscious summer dessert cake. It doesn't have to be hard to be good. This is one of those things that defy probability. Okay.. I admit, we did not make it up... wish I was that smart. It came off of a calendar. Read more . LOL. But it is a winner nonetheless. [Picture courtesy of the Cooking Light Calendar] Ingredients:
1 package white cake mix |
2 cups boiling water |
1 package lemon gelatin powder, 8 serving package |
1 cup milk |
1 package lemon iinstant pudding mix, 4 serving package |
3 cups cool whip®, thawed |
Directions:
1. Bake cake mix in two 9 round cake pans per package instructions. Cool and remove from pans.
2. Place cake layers, top sides up, in two clean 9 round cake pans. Pierce cakes with a large fork at 1/2 intervals.
3. Stir boiling water into dry gelatin mix in a medium bowl at least 2 minutes until completely dissolved. Carefully pour evenly over the cake layers. Refrigerate for 3 hours.
4. Pour cold milk into a large bowl. Add dry pudding mix. Beat with a whisk for 2 minutes or until well blended. Gently stir in whipped topping, set aside.
5. Dip one cake pan into warm water for ten seconds to unmold it. Place on a serving plate. Spread with about 1 cup of the pudding mixture. Unmold second layer, carefully place on top of the first layer. Frost top and side of cake with remaiing pudding mixture.
6. Refrigerate for at least 1 hour before serving.
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