2 9″ white cake layers, cooled 2 pk Jello, lemon; (4 serving)
2 c Boiling water
FLUFFY LEMON FROSTING
1 c Milk 1/4 c Powdered sugar
1 pk Instant pudding, lemon; 8 oz Cool Whip
-4 serving size
Place cake layers, top sides up, in 2 clean 9″ round cake pans.
Pierce cake with large fork at 1/2″ intervals. Stir boiling water
into gelatin in medium bowl 2 minutes until completely dissolved.
Carefully pour 1/2 of the gelatin over 1 cake layer. Pour remaining
gelatin over other cake layer. Refrigerate 3 hours. Dip 1 cake pan in
warm water 10 seconds; unmold onto serving plate. Spread with about
1 cup of the frosting. Unmold second cake layer; carefully place on
first layer. Frost top and sides with remaining frosting.
Refrigerate at least 1 hour. Store leftovers in fridge. Frosting:
Pour milk into large bowl. Add pudding and powdered sugar. Beat with
wire whisk 2 minutes. Stir in 8 oz tub cool whip.
Yields
12 servings
