Luscious lemon poke cake

Yield: 12 servings

Measure Ingredient
2 9" white cake layers, cooled
2 cups Boiling water
1 cup Milk
1 pack Instant pudding, lemon; 4 serving size
2 packs Jello, lemon; (4 serving)
¼ cup Powdered sugar
8 ounces Cool Whip


Place cake layers, top sides up, in 2 clean 9" round cake pans.

Pierce cake with large fork at ½" intervals. Stir boiling water into gelatin in medium bowl 2 minutes until completely dissolved.

Carefully pour ½ 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. Source: Jello ad Submitted By MEG ANTCZAK On 05-06-95

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