From the kitchen of Mabel Knewasser.  The classic recipe
from
Jell-O.
2 baked 9" round white cake layers, cooled
2 c boiling water
2 packages (4 serving size) Lemon Jell-O

Place cake layers, top sides up, in 2 clean 9" round cake
pans.
Pierce cakes with large fork at 1/2" intervals.

Stir boiling water into gelatin until completely dissolved,
about 2 minutes.  Carefully pour 1/2 the gelatin over each
cake.

Refrigerate 3 hours.
Dip a cake pan in warm water for 10 seconds to unmold
onto serving plate.

Spread with
1 c of Fluffy Lemon Pudding Frosting on
cake (Recipe at right).
Place second cake on top.
Frost top & sides with remaining frosting.

Refrigerate at least 1 hour.

Makes 12 servings.

Store in refrigerator.
Fluffy Lemon Pudding Frosting:
In a bowl:
1 c milk
1 package (4 serving size) Jell-O Lemon Instant
Pudding & Pie Filling
1/4 c powdered sugar (optional)
Beat with wire whisk for 2 minutes.
Stir in:
1 container (8oz) of Cool Whip, thawed
Photo by Kraft
"If you can't feed a hundred people,  
feed just one."
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