Lemon poke cake

Lemon poke cake

Ingredients/Components

• boiling water - 2 c
• Cool Whip - 8 oz
• cold milk - 1 c
• powdered sugar optional - 1/4 c
• or 2 4 serving size pkg - 1 serving
• Jell-O lemon flavor instant pudding and pie filling - 1 serving
• baked 9-inch round white cake layers, cooled - 2 item

How to make lemon poke cake:

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 2 minutes or until completely dissolved. Carefully pour 1/2 of the gelatin over 1 cake layer. Pour remaining gelatin over second cake layer. Refrigerate 3 hours.

To make frosting, pour the cold milk into large bowl. Add the lemon flavor instant pudding and pie filling and the powdered sugar. Beat with wire whisk 2 minutes. Stir in the Cool Whip.

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 of cake with remaining frosting. Refrigerate at least 1 hour before serving. Store frosted cake in refrigerator.

Recipe categories: Desserts, Cakes, Taste/mood.