LEMON-LIME POKE CAKE
FOR THE CAKE:
1 (2-layer size) box lemon cake mix
1 (3 oz.) pkg. lime jello
3/4 cup boiling water
1/2 cup cold water
FOR THE TOPPING:
1 envelope Dream Whip whipped topping mix
1 (4-serving size) pkg. lemon instant pudding
1 1/2 cups cold milk
Prepare and bake cake as directed on box, using a 13x9-inch baking pan. Set pan on a rack and cool 20-25 minutes or until warm.
Meanwhile, dissolve Jello in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature.
Poke holes through top of warm cake with fork. Space holes about 1 inch apart. Slowly pour Jello in holes. Refrigerate cake while preparing topping.
In chilled bowl, blend and whip topping mix, pudding and milk until stiff (3-8 minutes). Immediately frost cake. Store cake in refrigerator.
Source: Our Daily Bread, Michigan Heights Baptist Church
FOR THE CAKE:
1 (2-layer size) box lemon cake mix
1 (3 oz.) pkg. lime jello
3/4 cup boiling water
1/2 cup cold water
FOR THE TOPPING:
1 envelope Dream Whip whipped topping mix
1 (4-serving size) pkg. lemon instant pudding
1 1/2 cups cold milk
Prepare and bake cake as directed on box, using a 13x9-inch baking pan. Set pan on a rack and cool 20-25 minutes or until warm.
Meanwhile, dissolve Jello in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature.
Poke holes through top of warm cake with fork. Space holes about 1 inch apart. Slowly pour Jello in holes. Refrigerate cake while preparing topping.
In chilled bowl, blend and whip topping mix, pudding and milk until stiff (3-8 minutes). Immediately frost cake. Store cake in refrigerator.
Source: Our Daily Bread, Michigan Heights Baptist Church
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