2 Baked 9-inch round white
Cake layers, cooled
2 c Boiling water
1 pk 8-serving size lemon flavor
Gelatin dessert.
1 12 oz. tub whipped topping.
Place cake layers, top sides up in 2 clean 9-inch round cake pans.
Pierce cake with large fork at 1/2 inch intervals. Stir boiling water
into gelatin in medium bowl at least 2 minutes until completely
dissolved. Carefully pour 1 cup of the gelatin over 1 cake layer.
Pour remaining gelatin over second cake layer. Refrigerate 3 hours.
Dip 1 cake pan in warm water 10 seconds, unmold onto serving plate.
Spread with about 1 cup of whipped frosting. Unmold second cake
layer, carefully placing it on first cake layer. Frost top and sides
of cake with remaining whipped topping. Refrigerate at least 1 hour
or until ready to serve. Decorate as desired. Store left over cake in
refrigerator.
Yields
12 Servings
