Serves: 12
Ingredients:
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2 (9-inch) round baked white cake layers , cooled
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Lemon Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping , thawed
Preparation:
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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 the whipped topping. Unmold
second cake layer; carefully place 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 leftover cake in refrigerator.
Posted by Karen
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